Kale Lentil Salad with Lemon Dressing

Cook mainly from reduced calorie healthy recipes/books and authors or adapt recipes to become less calorie, (IE: more veggies, lean protein, then carbs and fats) and also convert to a vegetarian recipe at times. Like lots of flavor from herbs and spices rather then fat and carbs. Heavy on vegetarian and fish, but do eat most anything.

lentil salad

Supercharge your salad game with this healthy and delicious Kale Lentil Salad. Each bite is a nutritional powerhouse and the zesty lemon dressing will keep you coming back for more!

Course: Salad Cuisine: American, Vegetarian Keyword: Kale Lentil Salad Prep Time: 18 minutes Total Time: 18 minutes Servings: 4 servings Author: Jenn Laughlin - Peas and Crayons

14 oz canned italian lentils (1 can) delallo brand is my favorite

2 cups finely chopped kale (or 3 cups if preferred)

1 cup bell pepper (I used a mix of red and green)

½ seedless english cucumber

⅓ cup finely diced red onion

¼ cup fresh parsley

salt and pepper to taste

subheading: LEMON DRESSING:

1 lemon (zested and juiced)

1 clove fresh garlic (peeled, smashed, and minced)

3 TBSP extra virgin olive oil

1 tsp white wine vinegar or red wine vinegar

¼ tsp sea salt

¼ tsp pepper

⅛ tsp dried oregano leaves

Directions at peasandcrayons.com

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