Description
A fresh and protein-packed kale and lentil salad made with vibrant greens, hearty lentils, and zesty lemon dressing the perfect vegan, gluten-free meal prep option for healthy eating.
Ingredients
4 cups curly kale, chopped
1.5 cups cooked green lentils
1 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
Salt, to taste
Black pepper, to taste
Optional: 1 avocado, diced
Optional: 1/4 cup toasted sunflower seeds
Optional: 1/4 cup feta cheese (omit for vegan)
Instructions
Wash and chop the kale, removing tough stems.
Massage the kale with a pinch of salt and lemon juice for 2–3 minutes until soft and dark green.
Cook green lentils in lightly salted water for 18–22 minutes until tender but not mushy. Drain and let cool.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
In a large bowl, combine kale, lentils, cherry tomatoes, and red onion.
Pour the dressing over the salad and toss to coat evenly.
Top with optional avocado, toasted seeds, or feta cheese if desired.
Let sit for 10 minutes before serving for best flavor.
Notes
Use French lentils for a firmer texture if you prefer.
Baby kale can be used instead of curly kale for a milder flavor.
For extra crunch, add chopped almonds or pumpkin seeds.
Store dressing separately if meal prepping to keep salad fresh.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling + Raw Prep
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 0mg
Keywords: kale and lentil salad, vegan salad recipe, healthy lentil salad, meal prep kale salad