Ingredients
Salad
- 14 oz canned Italian lentils (1 can, Delallo brand recommended)
- 2 cups finely chopped kale (or 3 cups if preferred)
- 1 cup bell pepper (mixed red and green, finely diced)
- ½ seedless English cucumber (finely diced)
- ⅓ cup finely diced red onion
- ¼ cup fresh parsley (finely chopped)
- Salt and pepper to taste
Lemon Dressing
- 1 lemon (zested and juiced)
- 1 clove fresh garlic (peeled, smashed, and minced)
- 3 tablespoons extra virgin olive oil
- 1 teaspoon white wine vinegar (or red wine vinegar)
- ¼ teaspoon sea salt
- ¼ teaspoon pepper
- ⅛ teaspoon dried oregano leaves
Instructions
- Prepare the dressing: In a large salad bowl, whisk together the lemon juice from the entire lemon, ¼ teaspoon lemon zest, minced garlic, olive oil, vinegar, sea salt, pepper, and dried oregano until fully combined. Set aside the remaining lemon zest to adjust seasoning later.
- Drain and rinse lentils: Open the canned lentils, drain the liquid, and rinse them under cold water to remove excess sodium and canning residue. Set aside.
- Prepare kale: Wash and thoroughly dry the kale. Remove the tough center stems and finely chop the leaves into very small pieces. Add the kale to the bowl with dressing and lightly massage the kale with the dressing to tenderize the leaves and infuse flavor.
- Chop vegetables: Finely dice the cucumber, bell peppers, red onion, and chop the parsley. Add all these diced vegetables along with the rinsed lentils to the salad bowl. Mix everything well to combine the salad evenly with the dressing and kale.
- Adjust seasoning: Taste the salad and add additional lemon zest, salt, pepper, or a splash more vinegar as desired to brighten and enhance the flavors. A hearty pinch of each seasoning is recommended to suit your taste preferences.
- Optional additions: Feel free to add extra vegetables such as cherry tomatoes, shredded carrots, or radishes if desired. Increase the dressing and seasoning proportionally to maintain flavor balance.
- Storage and serving: The lemon dressing can be doubled and stored in an airtight container in the refrigerator for up to 4 days. Leftover salad keeps well refrigerated and is best served after it reaches room temperature for about 30 minutes to allow flavors to meld.
Notes
- To tenderize kale, massaging it with dressing helps greatly to soften its texture.
- Using finely chopped vegetables ensures you get a balanced flavor and texture in each bite.
- Additional vegetables like cherry tomatoes, shredded carrots, or radishes can be added as you like.
- Leftover dressing stores well refrigerated for up to 4 days.
- Let leftover salad come to room temperature before serving for better flavor.
- Adjust lemon zest and vinegar according to your personal preference for tanginess.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
