Lentil, Kale & Blueberry Salad

Prep Time: 30 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


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, 2 Tbsp. of pepitas, diced green chiles, water, lime, 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 remaining pepitas.

Tip from the Chef

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

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