Lentil & Kale Salad
A delicious chopped salad with kale, Napa, cucumber, mint, parsley, apricots, and a Moroccan-inspired dressing. Recipe adapted from Sylvia Fountaine's Moroccan Lentil Salad.
Servings: 4
Ingredients
- 2 c. Cooked, whole lentils (brown, black or green)
- 2 c. Kale, chopped
- 2 c. Napa, chopped
- 1 medium Cucumber, peeled & chopped (remove large seeds, if desired)
- 1/2 c. Celery, chopped
- 1/4 c. Red onion (or shallot), chopped
- 1 c. Dried apricots, roughly chopped
- 1/2 c. Sliced or slivered almonds, toasted
- 1+ c. Fresh parsley and mint, roughly chopped
Dressing
- 1/4 c. Red wine vinegar
- 2 Tb. Maple syrup
- 1/4 c. Extra virgin olive oil
- 1 Orange, zested and juiced
- 1 Garlic clove, peeled & minced
- 1/2 tsp. Kosher (or sea) salt
- 1/2 tsp. Freshly ground black pepper
- 1 tsp. Cumin
- 1/2 tsp. Cinnamon
- Pinch Ground cloves
- Pinch Red pepper flakes
Instructions
- Cook lentils, following directions on package. When tender, drain excess water and allow them to cool before mixing with other ingredients.
- While lentils cook, toast the almonds in a nonstick pan over low heat until nicely brown. Then make the dressing by combining ingredients in a small bowl and whisking to combine; set aside until ready to use.
- Prepare kale by chopping it into small pieces, tossing it into a mixing bowl and adding 1 tsp of olive oil or lemon juice. "Massage" the kale with your hands for 1-2 minutes, mixing in the liquid and allowing tough fibers in the kale to soften. Then add Napa, cucumber, celery, onion, apricots, almonds and herbs.
- When lentils are cool, add them to the mixing bowl, along with dressing. Toss to combine, taste for seasoning (salt), then serve.