Lentil, Kale & Blueberry Salad

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Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 4-6

Reset after a long week (or weekend) with our Lentil, Kale and Blueberry Salad. Full of ripe blueberries and fiber-filled lentils, it's exactly what your tastebuds ordered! You didn't even know eating healthy could taste so good!


Ingredients: Avocado Dressing

  • 2 avocados, pitted and scooped
  • 2 Tbsp. apple cider vinegar
  • 2 Tbsp La Preferida Diced Green Chiles
  • ½ cup of water
  • ½ lime, juiced
  • ¼ bunch of cilantro, washed and dried
  • ½ tsp salt

Preheat oven to 350º

Cook lentils according to package instructions.

When cooked, strain and gently rinse in cold water. Set aside 2 cups (or double the recipe to use the whole bag). When cooled, add onion and garlic.

On a baking sheet or pan, toast pepitas at 350º for 7 minutes. Set aside.

To prepare avocado dressing, combine avocados, apple cider vinegar, diced green chiles, water, lime, salt, and cilantro in a blender and blend until smooth. If too thick, add 1-2 Tbsp. of water.

Mix a ½ cup of avocado dressing with lentils and fold in corn, beans, and purple cabbage. Taste for seasoning. Set aside.

In a large bowl, combine kale and 1 cup of avocado dressing. Top with lentil salad and garnish with blueberries, cherry tomatoes and pepitas.


  • Use leftover lentils in another salad or use them to thicken soups and stews.
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