Kale & Green Lentil Salad


Do you eat kale every single day? I do! So, I get creative about how to incorporate it to my meals, I add it to my smoothie or juice, I make variety of salads, I make kale chips, warm bowls etc. Kale is very nutritious and I love eating it part of my plant based vegan diet.

This salad came out very good. Adding green lentils added a boosted nutrition and taste. But the real taste of this salad comes from its dressing. You can incorporate this dressing to variety of salads. With a little tweak, it might even become a nice dip.

Here is the recipe for the salad and the dressing:

Kale & Green Lentil Salad
Ingredients for the salad:
  • 3 cups kale
  • ½ cup cooked green lentils
  • 5 pearl tomatoes
  • ½ avocado
  • 3 green onions
  • Olive oil
  • Pink Himalayan Salt
Ingredients for the dressing:
  • ¼ cup cashews (if you have a high speed blender, you don't need to soak the cashews. Otherwise, soak them overnight)
  • ½ avocado
  • ¼ cup fresh basil leaves
  • Juice of 1.5 lemon (you could adjust this based on your preference)
  • 1 large clove of garlic
  • 3 tablespoons extra virgin olive oil
Instructions for the dressing:
  1. Blend all ingredients in a food processor (see the end of the post on what I use as the high speed processor).
Instructions for the salad
  1. Break the kale leaves into pieces and add to a large bowl.
  2. Sprinkle a little olive oil and pink Himalayan salt. Message the kale to soften the leaves.
  3. Cut the tomatoes in half and add to the bowl.
  4. Add the cooked lentil.
  5. Chop the green onions and avocado, add to the bowl.
  6. Add the dressing and toss thoroughly.

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I use Ninja Mega Kitchen System as my high speed food processor. It’s very efficient!

I always use Himalayan Pink Salt, it has numerous benefits compared to a regular table salt.

Voila! Simple, nutritious and delicious. Enjoy this light yet very fulfilling summer salad for lunch or dinner.