Kale Salad with Lentils, Roasted Beets, Avocado, and Herbed Vinaigrette
Makes 4 servings
1 cup brown lentils, rinsed well (optionally soaked and/or sprouted)
1 clove garlic, peeled and smashed
½ teaspoon ground cinnamon
2 bay leaves
1/3 cup olive oil
Zest from one lemon
¼ cup lemon juice
1 teaspoon Dijon mustard
1 teaspoon minced garlic
¼ teaspoon salt
1/8 teaspoon black pepper
2 tablespoons minced chives
2 tablespoons chopped parsley
2 bunches lacinato kale, destemmed and chopped into bite-sized pieces
2 roasted beets, peeled, and chopped
1 green apple, sliced
1 avocado, sliced
¼ cup sunflower seeds, toasted
1. Combine the lentils, garlic, cinnamon, bay leaves, and ¼ teaspoon salt in a saucepan and cover with water by 2 inches. Bring to a boil, reduce to a simmer, and cook covered until lentils are tender, 18-25 minutes (or shorter if lentils are soaked and/or sprouted). Drain the lentils thoroughly and discard the bay leaves. Set aside or place in fridge to cool.
2. Whisk together all vinaigrette ingredients. Taste and adjust seasoning as needed.
3. Place kale in a large bowl and pour in vinaigrette. Using hands, massage kale until tender and wilted. Mix in beets, apple, avocado and sunflower seeds.