Raw Kale Salad with Lentils and Sweet Apricot Vinaigrette

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

2 bunches Curly kale, center ribs and stems removed, washed, dried, and chopped finely

¼ cup Olive oil

¼ cup Apricot preserves

1 ½ tablespoons Apple cider vinegar

1 ½ tablespoons Freshly squeezed lemon juice

½ teaspoon Sea salt

1 pinch Black pepper

1 cup Puy or beluga lentils, (substitute brown lentils if they’re what you have), rinsed and picked over

1 cup Red cabbage, shredded

Directions at food52.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer