Mediterranean Lentil Chopped Salad
Kale, lettuce, lentils, onion, tomato, cucumber, olives, cheese, tahini dressing and fresh herbs
Equipment
- 1 large mixing bowl
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
Instructions
- 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.