Get ready to revolutionize your healthy eating with a mind-blowing kale salad that's not just a meal, but a culinary adventure! This isn't your ordinary salad – it's a vibrant, protein-packed powerhouse that combines the earthy goodness of kale with fiery, spice-infused lentils that will make your taste buds dance. Perfect for health enthusiasts, spice lovers, and anyone looking to elevate their lunch from boring to extraordinary, this recipe promises to be your new obsession.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 bunch kale, chopped
- 1 cup cooked lentils
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 avocado, sliced
- Salt and pepper to taste
Instructions
- Begin by preparing the kale. Rinse the kale thoroughly under cold water to remove any dirt or grit. Remove the tough stems and chop the leaves into bite-sized pieces. Place the chopped kale in a large mixing bowl.
- In a saucepan, heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, add 1 cup of cooked lentils to the pan.
- Sprinkle in 1 teaspoon of chili powder and 1 teaspoon of cumin. Stir the lentils well to coat them evenly with the spices. Cook for about 5-7 minutes, stirring occasionally, until the lentils are heated through and fragrant.
- While the lentils are cooking, prepare the avocado. Cut the avocado in half, remove the pit, and scoop the flesh out with a spoon. Slice the avocado into thin pieces and set aside.
- Once the lentils are ready, remove the saucepan from heat and let them cool slightly. Season the lentils with salt and pepper to taste.
- Add the warm lentils to the bowl of chopped kale. The heat from the lentils will slightly wilt the kale, making it tender yet still crisp.
- Gently toss the kale and lentils together to combine them evenly. Make sure the kale is well coated with the spices from the lentils.
- To serve, divide the kale and lentil mixture among four plates or bowls. Top each serving with slices of avocado.
- For added flavor, drizzle a little extra olive oil over the top and season with additional salt and pepper if desired. Enjoy your delicious kale salad with spicy lentils!
Tips
- Massage your kale: Before adding the lentils, gently massage the chopped kale with a drizzle of olive oil to soften the leaves and reduce bitterness.
- Spice customization: Adjust the chili powder and cumin to your heat preference. For extra kick, add a pinch of cayenne or red pepper flakes.
- Lentil pro tip: If you don't have pre-cooked lentils, use canned or quickly cook dried lentils beforehand. Green or brown lentils work best for this recipe.
- Avocado freshness: Cut the avocado just before serving to prevent browning and maintain that creamy texture.
- Make-ahead friendly: You can prepare the lentils and chop the kale in advance, making this a perfect meal prep recipe for busy individuals.
- Optional add-ins: Consider topping with toasted pumpkin seeds, crumbled feta, or a squeeze of lemon for extra flavor complexity.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 12g
Fat: 15g
Saturated Fat: g
Cholesterol: 0mg
