If you’d told me 10 years ago that I’d one day be raving about a salad featuring kale and lentils as the key ingredients, I probably would have bet money to the contrary. But here we are and here it is, a kale and lentil salad that I could eat for days. With a refreshing lemon based dressing, it’s a light, healthy salad that’s easy to get excited about, especially given that it only takes a few minutes to prepare, IF you’ve done your meal prep.
At the beginning of the New Year, one thing I wanted to get better at was meal prepping. Especially where easy salad fixings are concerned. I’ve always been okay with meal prep, just not always consistent, as in some weeks I’m more prepared than others. But there’s really no doubt that with a few pre-washed greens and some pre-cooked pulses or other proteins, a salad can come together in minutes, leaving little room for excuses when it comes to making lunch. So for the past few weeks I’ve been trying to stay consistant and it’s all gone rather well. There’s always a stash of lettuce and kale in the fridge, along with some lentils and chicken. Keeping it up hasn’t been all that difficult and what’s weird is that I find it strangely relaxing and cathartic to spin all those leaves around in my salad spinner. My fridge is even looking more organized, now that those same leaves are stored in containers in the fridge, rather than their produce bags. Probably the best part though, is that because I’m not spending time daily on spinning or cooking, I have more time to play around with different ingredients, which is really what I like to do best. It’s a win-win situation all around, and I’m definitely eating more nutritiously because of it.
Back to the salad: This salad is super simple to prepare and requires very few ingredients, yet it’s simplicity is part of what makes it so delicious. Massage a little lemon onto the kale to fully dress it and tenderize it a little, then layer and toss. It’s a healthy salad that will keep you full and happy knowing you’ve done something good for your body. I hope you try it out and drop me a comment to let me know what you thought.
- 2 tbsp shallots, minced
- 1/4 Cup extra virgin olive oil
- 2 lemon, juice only, divided
- 2 Cup kale
- 1 Cup lentils, cooked
- 6 canned artichoke hearts, quartered
- 1/4 Cup sliced almonds, toasted
- Whisk together the shallots, extra virgin olive oil and half the lemon juice and set aside.
- Massage the remaining lemon juice onto the kale and place on a plate or salad bowl.
- Layer the lentils, artichoke hearts and almonds over the kale and drizzle with the shallot/lemon juice dressing.
To save time, prepare the lentils ahead of time and leave in the fridge until ready to use.