Go Back
Chanty

Mediterranean Lentil Chopped Salad

Kale, lettuce, lentils, onion, tomato, cucumber, olives, cheese, tahini dressing and fresh herbs
Print Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Servings: 1 person
Course: Main Course, Salad
Cuisine: Mediterranean
Ingredients Equipment Method

Ingredients
  

  • 2 kale leaves de-stemmed and finely chopped
  • handful of romaine or green leaf lettuce finely chopped
  • 1/4 cup red onion diced small
  • 1 Persian cucumber diced small
  • 2 campari tomatoes diced small
  • 1 cup lentils warmed up
  • a few tbsp of goat or feta cheese I use the brand "Treeline" for dairy free
  • kalamata olives chopped about 5 or 6 olives
  • handful of fresh chopped dill and parsley
Single serve tahini dressing
  • 2 heaping tbsp tahini
  • 2 tbsp water
  • 1 small clove garlic minced
  • 2 tbsp lemon juice
  • pinch of salt optional, to taste

Equipment

  • 1 large mixing bowl

Method
 

  1. 1. Finely slice the kale and lettuce and add it to a large mixing bowl. Pour about half of the tahini dressing onto the kale and massage the dressing into the greens. Add the rest of the salad ingredients and top with the rest of the tahini dressing to serve. This makes enough for 1 person for a dinner sized salad, or 2- 3 people for smaller side salads.