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Kale and Lentil Bowl with Avocado Dressing

Salads don't have to be boring. This kale salad is topped with an array of delightful and healthy ingredients and generously covered in a tangy avocado dressing.
5 from 2 votes
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Course: Entree
Cuisine: [url href="http://www.marthastewart.com/1120851/kale-and-lentil-bowl-avocado-dressing" target="_blank"]Martha Stewart[/url]
Makes: 4 servings
Author: We are not Martha

Ingredients

  • 1 avocado halved, pitted, and peeled
  • 1 tsp minced garlic
  • 2 Tbs minced shallot
  • ¼ cup fresh lemon juice plus wedges for serving
  • ¼ cup extra-virgin olive oil
  • Coarse salt
  • 10 oz lacinato AKA dinosaur or Tuscan kale, stems and center ribs removed, sliced thinly
  • 2 ⅔ cups cooked lentils
  • 3 oz sliced extra-sharp aged cheddar cheese
  • ¼ cup chopped roasted salted almonds
  • 1 cup sprouts I used kale sprouts, cleaned

Instructions

  • Make dressing: In a blender or food processor, pulse together avocado, minced garlic, minced shallot, lemon juice, extra-virgin olive oil, and 1 tsp salt until smooth.
  • Assemble salad: In a large bowl toss together two-thirds of the avocado dressing with kale. Divide kale among 4 serving bowls. Top with lentils, cheddar cheese, almonds, sprouts, and lemon wedges.
  • Top with additional dressing.
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