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Marinated Lentil Kale Cabbage Salad

This salad is packed with nutrients and a variety of textures. The creamy herb dressing ties it all together!
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Prep Time 20 minutes
Total Time 20 minutes
Course Salad
Servings 6

Ingredients
  

  • 1 bunch of kale chopped
  • ⅓ head cabbage chopped
  • 2 bell peppers diced
  • 1 avocado
  • ⅓ cup olives diced
  • ¼ cup fresh parsley chopped
  • ¼ cup fresh basil chopped
  • 3-4 radishes chopped

Marinated Lentils

  • 2 cups lentils I used pre cooked lentils, but feel free to make your own
  • 4 tablespoon red wine vinegar
  • 1 teaspoon dijon mustard
  • salt & pepper

Creamy Herby Dressing

  • ½ cup non dairy unsweetened greek yogurt
  • 1 tablespoon fresh parsley chopped
  • 1 tablespoon fresh dill chopped
  • ½ lemon juiced
  • 1 teaspoon dijon mustard
  • 1 teaspoon onion powder
  • 1 garlic clove minced
  • salt and pepper to taste
  • 1-2 tablespoon water to thicken

Instructions
 

  • Dressing: In a small bowl or measuring cup, combine all of your ingredients together and mix until incorporated. Set aside.
  • Lentils: Combine all of your lentil ingredients together and mix until combined. Set aside.
  • Salad: Chop all of your veggies and toppings. Place your chopped kale in a salad bowl then add 1-2 tablespoon of your dressing on top and massage your kale with your hands.
  • Salad: Add the rest of your toppings and lentils to the bowl with kale then add your dressing and mix. Since the base of this salad is kale and cabbage, this salad will keep for up to 4 days in the fridge and not wilt! Enjoy!