• 2 ears fresh corn
  • 1/2 cup of beluga lentils
  • 1/2 cup of quick pickled onions
  • 1 avocado
  • 4 handful of arugula
  • 1/4 cup of toasted pine nuts
  • 1 fresh chili
  • 10 basil leaves
  • 2 limes
  • olive oil
  • salt, pepper


  1. Cook the lentils for 15 to 20 minutes until they are soft but still have shape. Once you’re done, get rid of the excess water and let them cool off for a bit.
  2. Next, break the corn in half and grill it in a pan until the kernels are tender and beginning to brown. This will take 15-20 minutes as well.
  3. To make this dish, you’ll need to thinly slice the avocados, and finely chop the chili and basil.
  4. In a large mixing dish, combine arugula, basil, corn kernels, lentils, avocado flesh (if using), onions, pine nuts and chili. Season with salt and pepper before serving.