Whoever said salads were boring hasn’t been exposed to a really delicious salad. Yes, salads can be boring. But what food group can’t? It’s all about the ingredients that go in, the flavor combinations, and putting a little love into the concoction!
As you may have guessed, this is not a boring salad recipe. It’s actually a very filling and protein packed (woah, salads can be filling?), flavorful, and refreshing salad recipe. Legumes are a fantastic addition to any salad because they pack protein and fiber to keep you full and satisfied. The marinated lentils in this salad do the perfect trick. And if you haven’t tried adding toasted pine nuts or pickled red onions to a salad before, just you wait….True salad game changer!
If you can’t tell, I’m a big advocate for a big hearty salad. As the weather warms up during the summer, I can’t get enough of a refreshing bowl of hearty plants and veggies.
As a vegetarian, a big salad like this one is terrific for bringing to a bbq or gathering. If meat is served, it’s settling to know I have something to fill me up. I recently made this salad for my family on a warm summer evening and it was a huge hit. Although fish was served in addition, comments were made that they would have been perfectly satisfied with this salad as the main course!
Needless to say… A salad doesn’t have to be boring, a salad can be plant based and filling, and a salad, can be quite flavorful. I hope you enjoy!
Prep Time: 30 minutes
Serves: 6 as a side dish, 2-3 as entree
1 1/2 cups cooked green lentils
2 tbs sherry vinegar
2 tbs chopped green onion
1/4 tsp salt
6 cups baby kale
1/2 cup toasted pine nuts
1/2 red onion (pickled)
1 Large avocado
Pepper to taste
1/4 c olive oil
2 tsp sherry vinegar
2 tsp dijon mustard
1 tsp chopped shallots
4 tbs orange juice
Salt and pepper to taste
1.) Start by pickling your onions (I use this quick and easy pickling recipe here). If you don't care for pickled onions, 1/2 thinly sliced red onions will do.
2.) Marinate the cooked green lentils in a small bowl by combining them with the sherry vinegar, green onion, salt and a dash of pepper. Place in the fridge for around 30 minutes or until the salad is ready to be tossed.
3.) Toast the pine nuts by heating a small skillet on the stove over medium heat. Toss the pine nuts for about 5 minutes or until they are golden brown in color.
4.) Prepare the salad dressing by whisking all ingredients into a small small bowl. Place in the fridge until the salad is ready to toss.
5.) When ready to serve, add the baby kale, marinated lentils, pickled red onions, toasted pine nuts, and avocado into a large salad bowl. Toss with the dressing and a generous dash of cracked pepper.
6.) Serve and enjoy!