|1/2 cup||dry lentils|
|3 tbsp||balsamic vinegar|
|1 tbsp||olive oil|
|1 pint||strawberries, hulled and quartered|
|2 cups||grape tomatoes or small cherry tomatoes, halved|
|1||medium mango, cut into 1/2-inch chunks (1 cup)|
|1||medium avocado, cut into 1/2-inch chunks (1 cup)|
1. In large pot of boiling water, cook lentils 20 minutes or until tender but not mushy; drain.
2. Meanwhile, in large bowl, whisk together vinegar, oil, salt and pepper. Add warm lentils, toss to combine.
3. Add strawberries, tomatoes, mango and avocado and toss again. Serve at room temperature or chilled.