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🥗 Kale and Lentil Salad with Avocado

469 kcal · 30 min · 4 servings

Ingredients

• 250 g Beluga lentils
• 400 g young kale
• 45 g walnut kernels (3 tbsp)
• 3 tbsp white balsamic vinegar
• 1 tsp maple syrup
• 1 tsp hot mustard
• salt
• pepper
• 3 tbsp olive oil
• 1 red-skinned apple
• 1 lemon (juice)
• 1 avocado

Instructions

1. 1. Bring twice the volume of water to a boil.
2. 2. Add the lentils to the boiling water.
3. 3. Cook the lentils over medium heat for 20 to 25 minutes.
4. 4. Wash the kale thoroughly.
5. 5. Remove the leaves from the tough stems.
6. 6. Chop the kale leaves into small pieces.
7. 7. Roughly chop the walnuts.
8. 8. Whisk vinegar, maple syrup, mustard, salt, and pepper together in a bowl.
9. 9. Stir the oil into the vinegar mixture.
10. 10. Drain the cooked lentils.
11. 11. Mix the lentils with the dressing.
12. 12. Let the salad marinate for 5 minutes.
13. 13. Fold the prepared kale into the lentils.
14. 14. Wash the apple.
15. 15. Cut the apple into quarters.
16. 16. Remove the core from the apple pieces.
17. 17. Cut the apple pieces into thin wedges.
18. 18. Drizzle half of the lemon juice over the apple wedges.
19. 19. Halve the avocado.
20. 20. Remove the pit from the avocado.
21. 21. Slice the avocado into thin slices.
22. 22. Drizzle the remaining lemon juice over the avocado slices.
23. 23. Fold the apple wedges and avocado slices into the salad.
24. 24. Divide the salad onto plates.
25. 25. Sprinkle the walnuts over the salad.
26. 26. Serve the salad.

Nutrition per serving

• kcal: 469
• Protein: 22 g · Fett/Fat: 24 g · Carbs: 41 g