What I love about this kale and lentil salad with avocado is how quick it is to prepare and, above all, how full of good fats and vitamins it is. Perfect for New Year’s resolutions!
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Course Salad
Cuisine International
Servings 4
Calories 581kcal
Ingredients
1cuplentils, beluga or green lentils
3cupswater
3cupskale
1/2cupfeta cheese
1/2cuppecans
3tablespoonsextra virgin olive oil
2avocados
1limejuice
Salt
Pepper
Instructions
Lentils
In a saucepan pour the lentils and water. Add a pinch of salt. Cook the lentils over medium heat for approximately 20 minutes or until they are tender.
Drain lentils and rinse under cold water to stop the cooking process.
Kale
Start by washing and drying the kale. Remove the kale stems and chop the leaves into bite-sized pieces.
Heat a little olive oil in a small skillet over medium heat. Add the kale and sauté for about 5 minutes, ensuring it retains a little crunch. Season with sea salt.
Remaining ingredients.
Crumble the feta with your hands. Cut one avocado in small cubes. Toast the pecan nuts in a pan without any oil to make them even more crunchy.
Mix
In a large bowl, mix the cooked lentils, kale, pecan nuts, avocado and feta cheese.
If you lemon is organic, peel the lemon zest and add it to the salad. Pour the olive oil and the juice of the lemon. Season with sea salt and black pepper and mix well.
Serve in small bowls. Garnish with avocado slices from your remaining avocado.
Video
Notes
You can still eat this salad the next day, however, I wouldn’t keep it longer as it will loose its freshness.