Description
Packed with protein and nutrients, this kale lentil salad is the perfect healthy meal. It's gluten-free, oil-free and vegan.
Ingredients
- 1 batch Tahini Lemon Garlic Sauce
- 6 cups chopped kale
- 1 1/2 cups cooked lentils (1 15-ounce can lentils, drained and rinsed)
- 1 bell pepper, chopped
- 1/4 cup red onion, diced or finely chopped
- 1 cucumber, chopped
- 1/2 cup fresh parsley, chopped
- 1/3 cup pitted olives, chopped
Instructions
1. Make the Sauce
Prepare the tahini lemon garlic sauce according to recipe instructions. This sauce takes about 5 minutes to make.
2. Massage the Kale
Clean and chop the kale. Add your chopped kale in a large bowl. Then add the tahini lemon garlic sauce to the kale and stir or massage until the kale is well coated. This step makes the kale tender and easier to digest.
3. Add the Veggies and Lentils
Once the kale is well-massaged, add the cooked lentils, bell pepper, red onion, cucumbers, parsley, and olives.
4. Toss and Serve
Gently toss everything together until evenly combined. Taste and adjust with freshly squeezed lemon juice, salt, or pepper as needed.
Serve immediately, or let the flavors meld together in the fridge for an hour for an even better taste!
Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended.
Notes
EQUIPMENT / SUPPLIES:
- Knife
- Cutting board
- Mixing bowl
- Spoon
- Mini-blender (to prepare tahini lemon garlic sauce)
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch/Dinner Entrée
- Cuisine: American