Kale and Lentil Salad with Lemon Herb Tahini Dressing
This Kale and Lentil Salad is a hearty, flavor-packed meal made with Lacinato kale, cooked lentils, crisp vegetables and a creamy tahini herb dressing. It works well for meal prep, quick lunches, or an easy plant-forward dinner salad.
Servings: 4
Ingredients
- 1 large bunch Lacinato kale stems removed and finely chopped
- 2 cups cooked brown lentils
- ¾ cup thinly sliced red onion
- 1¼ cups chopped cucumber
- ⅓ cup chopped pistachios
- ¾ cup Lemon Herb Tahini Dressing
- ½ cup crumbled feta cheese
- Kosher salt
Instructions
- Add chopped kale to a large bowl with a couple pinches of kosher salt. Massage for about 45 seconds, until softened and darker green.
- Stir in lentils, red onion, cucumber and pistachios.
- Drizzle with tahini herb dressing and toss to coat.
- Fold in feta cheese.
- Let rest for 10 to 15 minutes before serving.
Notes
• This salad stores well for up to 3 days in the refrigerator.
• If you’re making the salad to meal prep, you can hold the crumbled feta separately and add for serving.
• For even more freshness, garnish with freshly chopped basil, dill or mint – all herbs found in the dressing.
• If you’re making the salad to meal prep, you can hold the crumbled feta separately and add for serving.
• For even more freshness, garnish with freshly chopped basil, dill or mint – all herbs found in the dressing.