Every Tuesday, we scan Food52′s delectable menu of recipes for the healthiest picks they’ve got—bringing you seasonal, scrumptious fare that’s really good for you.
We never get sick of great kale salads, and this one tosses the leafy superfood with fiber and mineral-rich lentils. And who doesn’t love a sweet (yet light) apricot dressing?
2 bunches Curly kale, center ribs and stems removed, washed, dried, and chopped finely
1/4 cup Olive oil
1/4 cup Apricot preserves
1 1/2 tablespoon Apple cider vinegar
1 1/2 tablespoon Freshly squeezed lemon juice
1/2 teaspoon Sea salt
1 pinch Black pepper
1 cup Puy or beluga lentils, (substitute brown lentils if they’re what you have), rinsed and picked over
1 cup Red cabbage, shredded
1. Whisk together olive oil, apricot preserves, apple cider vinegar, lemon juice, sea salt, and black pepper.
2. Turn kale into a large mixing bowl, and massage 6 T of the dressing into the salad. You’ll need enough dressing for the salad to be well coated and start taking on a “wilted” texture. Set aside.
3. Place lentils in a small saucepan with enough water to cover them by 3-4 inches (approximately 2 1/2 cups). Bring water to a boil, then reduce heat, add a pinch of salt, and let the lentils simmer for 20-25 minutes, or until the lentils are tender but not mushy.
4. Allow lentils to cool slightly and add them, along with the cabbage, to the kale, and add another 2 T vinaigrette. Use hands to combine. Add extra dressing as needed, and season to taste.
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