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Kaleing it this week ??? Made extra of my Creamy Kale & Lentil Salad to last for days!??
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Kale holds up well for a few days after rinsing, compared to other typical salad leaves like arugula or spinach. So make a big batch and graze during the week! Add in your favorite crunchy veggies, beans or proteins of choice, and top with dressing on the day you eat it. Below is what I used. Enjoy your day!?? Ingredients: ? kale ? cooked lentils ? carrots ? bell peppers ? cherry tomatoes ? creamy dressing recipe below ??
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Cut the stems off of leaves of kale and massage them with your fingers with a small amount of oil or lemon juice. Then add plenty of chopped bell pepper, in different colors if you’re feeling fancy, sliced cherry tomatoes, finely chopped carrot, finely chopped red onion, and cooked lentils. It adds more flavor to cook the lentils in vegetable broth, or you could add some salt during the cooking process. Add the creamy dressing below. The dressing will taste quite salty on its own, but it’s going to cover a large salad. Feel free to halve the salt. ?
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Creamy Dressing: 1/3 cup tahini ? juice of 1 lemon ? 2-3 T water ? 1/2 t kosher salt 1/2 t pepper + 1 t italian seasoning + 1 T maple syrup (optional) ???
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