Lentil Kale Salad
Cooked lentils hold their shape with a tender bite that pairs well against sturdy kale leaves, producing a salad with real substance and staying power. The vinaigrette of Dijon mustard, lemon juice, and olive oil brightens the kale's natural bitterness into something vibrant rather than harsh. Julienned carrot contributes a mild sweetness that rounds out the earthy legume flavor. Massaging the kale by hand for about a minute breaks down its fibrous structure, allowing the dressing to penetrate and softening the chew considerably. Roughly chopped walnuts add a rich crunch and healthy fat, making the bowl nutritionally complete on its own.
Adjust Servings
Instructions
- 1
Rinse lentils and boil for 18 minutes, then drain.
- 2
Remove kale stems and tear leaves into bite-size pieces.
- 3
Julienne carrot and roughly chop walnuts.
- 4
Whisk olive oil, mustard, and lemon juice into dressing.
- 5
Combine all ingredients in a bowl and toss evenly.
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Nutrition (per serving)
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