Ingredients:

¾ cup Greek yogurt

1 ripe avocado

2 green onions, sliced

½ cup fresh coriander

6 tbsp. rice vinegar

salt & pepper to taste

1 lb. fresh beets (about 4 medium)

½ cup lentils (green, black)

1 bunch watercress

1 green onion, sliced

salt & pepper to taste

Directions:

1. For the dressing, puree all of the ingredients (first 6) until smooth and season to taste. Chill until ready to serve.

2. For the salad, simmer the beets in acidulated water (add 3 tbsp. white vinegar) until tender, about 45 minutes. Drain, cool, peel and cut into wedges.

3. Boil the lentils until tender, about 15 minutes, then rinse to cool.

4. Arrange the watercress on a platter, and top with the beet wedges. Spoon the lentils and green onion overtop and dollop with the creamy dressing.

Bon Appetit!