Kale Lentil Salad
Packed with protein and nutrients, this kale lentil salad is the perfect healthy meal. It's gluten-free, oil-free, vegan, and Daniel Fast-approved.
Servings: 3
Calories: 309kcal
Ingredients
- ½ batch Lemon Tahini Dressing
- 6 cups chopped kale
- 1 15-ounce can lentils, drained and rinsed (or 1 ½ cups cooked)
- 1 bell pepper chopped
- ¼ cup red onion diced or finely chopped
- 1 cucumber chopped
- ½ cup fresh parsley chopped
- ⅓ cup pitted olives chopped
Instructions
- Prepare the lemon tahini dressing according to recipe instructions. This sauce takes about 5 minutes to make.
- Clean and chop the kale. Add your chopped kale to a large bowl. Then add the lemon tahini dressing to the kale and stir or massage with clean hands until the kale is well coated.
- 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!
Notes
- Massage your kale. Just 1 to 2 minutes with clean hands makes it more tender and easier to digest.
- Chop veggies evenly so every bite gets a mix of textures.
- To boost the protein, add Air Fryer Tofu Nuggets or Air Fryer Tempeh.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended.
Nutrition
Calories: 309kcal | Carbohydrates: 35g | Protein: 15g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Sodium: 471mg | Potassium: 945mg | Fiber: 13g | Sugar: 7g | Vitamin A: 6885IU | Vitamin C: 133mg | Calcium: 199mg | Iron: 6mg
