Gluten-free Veggie Greek Lentil Salad


With just a few simple ingredients, this delicious and healthy Greek-inspired lentil salad can be made ahead of time for a quick lunch or impressive party dish. Black lentils steal the show and are full of satisfying nutrients like plant-based protein (13g in 1 serving) and dietary fiber (9g in 1 serving) which helps promote healthy digestion and satiety.

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INGREDIENTS

4 cups kale, ribs removed and chopped (I prefer dino/Tuscan kale for this salad)3/4 cup dry black lentils, cooked according to package1 cup cucumber, chopped1 cup grape tomatoes, halved1/4 cup red onion, minced1/4 cup parsley, chopped1/4 cup basil, choppedGreek Vinaigrette:2 Tablespoons olive oil2 Tablespoons red wine vinegar1/2 lemon, juiced (about 1 Tablespoon)pinch of salt and black pepper

INSTRUCTIONS

In a small bowl, whisk together the vinaigrette ingredients and set aside.In a large mixing bowl, add the chopped kale. Pour half of the vinaigrette over the kale and massage the dressing into the leaves with your hands until well coated. Place in a serving bowl.In the same bowl, add the lentils, cucumber, grape tomatoes, red onion, parsley, basil and the other half of the dressing. Gently toss to combine. Spread over the kale and enjoy!

Notes

-This salad would be delicious with feta cheese sprinkled on top or some wild salmon or grilled chicken.



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