Kale Lentil Salad

Elevate your eating with a refreshing kale salad, massaged with a lemon squeeze, olive oil drizzle, and dash of pink salt. The contrast of dark leafy greens with golden lentils, sticky medjool segments, roasted almonds, and avocado swirl transforms a simple meal into an artistic experience.

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Kale Lentil Salad: 

Serves 2-4 (depending on full meal or side salad) 

  • 2/3 cup almonds, toasted and coarsely chopped 
  • 6 cups finely chopped organic kale 
  • 2 tablespoons organic extra virgin olive oil (such as Lucini, 100% pure Italian olives with no canola or vegetable additives) 
  • 2 tablespoons fresh lemon juice (approximately 1 lemon) 
  • Pinch of pink Himalayan or Celtic sea salt 
  • 1 avocado, pitted, peeled and divided in half 
  • 1 cup canned brown lentils, drained and rinsed
  • 2 medjool dates, coarsely chopped 
  • 1/2 pear, small dice (optional for more sweetness) 
  • Freshly cracked pepper, to taste

Instructions:

To roast the almonds, preheat the oven to 350 degrees. Line a baking sheet with parchment paper and spread the almonds evenly across the surface. Toast for 8-10 minutes, flipping once. Coarsely chop the nuts after they have cooled, then set aside. 

Finely chop the kale and place in a bowl. Add the olive oil, lemon juice, and pinch of salt. Use your hands to massage the dressing into the kale, helping the leaves to break down further by wilting. Add half of the avocado and massage the fruit into the salad for a creamy coating. 

Add the lentils, dates, toasted almonds, and pear (optional) and toss gently. Top with the remaining avocado (diced or arranged) as well as chopped almonds. Finish with additional salt and a crack of freshly ground pepper if desired. 

To make an avocado rose, work with one avocado half, with skin and pit removed. Place the half concave-side down and thinly slice the avocado, careful to keep the overall shape intact. Place your hands on either side of the avocado and begin to elongate the slices, sliding your hands in opposite directions and pressing gently on each side. Once the avocado is completely elongated, choose one end and start to carefully roll it towards the opposite end, which ultimately creates a “petal” look. Consider watching a few videos online to perfect your technique.