Description
When I want a lunch that loads up on greens and *actually* keeps me full, this Mediterranean-inspired kale salad with lentils (pre-cooked for ease) always hits. Each forkful delivers crunch, creaminess and briny goodness from castelvetrano olives, almonds, pickled red onions, fresh parsley, feta and lemon olive oil dressing. With over 16g protein and 12g fiber per serving, it's as delish as it is satisfying. Even better? It stores well in the fridge for several days, AKA a make ahead lunch dream.
Ingredients
For the salad:
- 1/3 cup slivered almonds, and toasted
- 6 oz or 1 bunch Tuscan kale, stemmed and chopped (7-8 cups)
- 1 1/2 cups cooked French lentils (I love Trader Joe's pre-cooked!)
- 3/4 cup feta in brine, crumbled
- 3/4 cup pitted castelvetrano olives, roughly chopped (or get them from the olive bar!)
- 1/2 cup pickled red onions*
- 1 cup chopped parsley leaves
For the dressing:
- 1 large lemon, juiced (3 1/2-4 tbsp lemon juice)
- 3 tbsp extra virgin olive oil
- 1 1/2 tsp pure maple syrup or honey
- 1 1/2 tsp sumac (optional but adds great flavor)
- 3/4 tsp Aleppo pepper flakes (or 1/2 tsp crushed red pepper flakes, omit for no kick)
- 1/2 tsp fine sea salt + freshly ground black pepper
Instructions
- Preheat oven to 350F. Place almonds on a baking sheet in an even layer. Bake for about 7 minutes, or until almonds are golden and smelling nutty. Set aside to cool.
- Place kale in a large mixing bowl. Add a pinch of kosher salt and massage the leaves for about 30 seconds, or just until they turn darker green. We don't want them shrinking too much!
- Add lentils, feta, olives, onions, parsley and toasted almonds.
- Place dressing ingredients in a small bowl. Whisk to combine.
- Pour dressing over salad and gently toss everything together. Taste and adjust seasoning as needed. Serve! Store leftovers in the fridge for up to 3 days. It keeps well!
Notes
Adapted from this recipe.
*Homemade pickled red onions: Place 1/2 thinly sliced red onion in medium heat proof bowl. In a small pot, bring 1/2 cup apple cider vinegar, 1/2 cup water, 1 tbsp sugar, and 1 tsp salt to boil. Boil for 1 minute. Pour over onions. Let sit for up to 2 hrs room temp, then transfer to a jar and refrigerate.