Vegan Lentil & Kale Salad

Servings: 4

This plant-powered recipe draws inspiration from the Mediterranean, with tangy sun-dried tomatoes, sour apple cider vinegar, and hearty lentils. Lentils are one of your pantry’s most humble and underrated items; quick-cooking and fiber-rich, these legumes are the star of this salad!

INGREDIENTS

¼ purple cabbage, finely diced
1 tablespoon chopped sun-dried tomatoes
1 garlic clove, minced
¼ cup apple cider vinegar
2 tablespoons extra-virgin olive oil
½ teaspoon Dijon mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
8 cups finely chopped kale
1 (9-oz.) package refrigerated and pre-cooked lentils, steamed

INSTRUCTIONS

1. Whisk together the cabbage, sun-dried tomatoes, garlic, vinegar, olive oil, mustard, salt, and pepper in a large bowl.
2. Add the kale and lentils, tossing well to combine. Serve and enjoy!

NUTRITION • per one serving •

Calories 186
Total Fat 8.6 g 12%
Saturated Fat 1.8 g 9%
Polyunsaturated Fat 0.5 g —
Monounsaturated Fat 3.1 g —
Trans Fat — 
Cholesterol 3.6 mg 1%
Sodium 464.1 mg 20%
Total Carbohydrates 18.2 g 7%
Dietary Fiber 7.4 g 25%
Total Sugars 3.2 g —
Protein 9.6 g 18%
Vitamin A 789 mcg 90%
Vitamin C 49 mcg 50%
Vitamin D 2 mcg 10%
Potassium 376 mg 8%
Calcium 215.8 mg 15%
Iron 3.6 mg 3.6%

This AMAZING Recipe can be found in my new The Mediterranean Refresh Under 30 Minutes cookbook here