December 26th, 2024
Recipes
Lemon Kale Salad with Almond Pilaf
Valentina P
- Difficulty
•
- Time 20"
Lemony kale salad with toasted slivered almonds, grain and lentil pilaf, crumbled feta, and dried cranberries. The dressing is just a simple blend of lemon, olive oil, and a bit of garlic. We use a store-bought grain blend here, which makes preparation a total breeze.
How To MakeDiet Type: Classic
Shopping List
-
Salad
- 4 cups raw kale, hard stems removed
- 2 cups cooked bean and grain blend (Note 1)
- 3/4 cup feta, crumbled (dairy or non-dairy)
- 3/4 cup slivered almonds
- 1/2 cup dried cranberries Dressing
- 1/4 cup olive oil
- 2 1/2 tablespoons lemon juice
- 1 clove garlic, minced
- salt and pepper, to taste
Instructions
- Step 1: Preheat the oven to 350°F. Spread the almonds on a baking sheet and bake for 8 to 10 minutes, stirring halfway through the cooking time. Keep an eye on them to avoid burning. They will be ready when they turn golden brown and are fragrant. Once toasted, remove from the pan and transfer to a container or plate to cool.
- Step 2: Whisk together all dressing ingredients. Set aside.
- Step 3: Place the kale in a large mixing bowl. Add in a splash of the dressing and use your hands to massage the dressing into the leaves for about 30 seconds. As you massage, the leaves will soften and lose volume. Note: even if you are making this salad ahead of time, do not skip this step of massaging the leaves. It will not make the salad soggy, but will make the whole dish much more palatable and digestible.
- Step 4: Add the remaining salad ingredients to the kale and toss to combine.
- Serve: Enjoy with the additional dressing, to taste. This salad is fantastic with Roasted Salmon.
Recipe Notes
Note 1: We used the prepared grain blend packs from Whole Foods. Every 2 cups is equivalent to about 1 packet. You can use any pre-made grain and bean blend you prefer, or make your own by combing an equal amount of cooked green lentils with a cooked grain of choice (barley, brown rice, quinoa, etc) to equal the amount indicated.
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Lemon Kale Salad with Almond Pilaf
PT20M 4 cups raw kale, hard stems removed 2 cups cooked bean and grain blend (Note 1) 3/4 cup feta, crumbled (dairy or non-dairy) 3/4 cup slivered almonds 1/2 cup dried cranberries 1/4 cup olive oil 2 1/2 tablespoons lemon juice 1 clove garlic, minced salt and pepper, to taste Gluten Free Vegan 4 Servings
Ingredients:
