Recipe - Kale & Lentil Salad


We love this recipe because it’s easy (we always have cans of legumes on hand just in case we don’t have time to prepare them ahead of time), packed with nutrients from fresh produce, filling from the lentils, and so versatile depending on what is in season or on hand. You can also add some protein or grains for a more substantial meal. 

2 cups Tuscan kale (chopped into bite-sized pieces)
1 15 oz can lentils (drained and rinsed – we used Westbrae Natural Low Sodium Organic Black Lentils)
1 cup cherry tomatoes (sliced in half)
1 cup cucumber (diced)
¼ cup olives
2 tbsp parsley
1-2 lemons
1-2 tbsp olive oil
Salt + Pepper to taste

•    Place kale into a large mixing bowl, drizzle with about 1 tbsp of olive oil, massage kale with hands and let sit a few minutes to soften. 
•    Add lentils, tomatoes, cucumber, olives and parsley to bowl and toss gently. Dress with juice from 1-2 lemons (about 2 tbsp – to taste), and another drizzle of olive oil. 
•    Salt and pepper to taste.

Recipe by Amanda Prince