Description
A delightful high-protein meal-prep salad filled with nutritious ingredients, perfect for busy weekdays or a cozy Sunday dinner.
Ingredients
Scale
- 1 cup uncooked French lentils (or brown, or green)
- 1 cup uncooked kamut (or farro, barley, or quinoa)
- 1 medium bunch kale (chopped)
- 1/2 medium red cabbage (chopped)
- 4 green onions (thinly sliced)
- Drizzle of extra-virgin olive oil (optional)
- 3 cloves garlic (optional)
- 1/3 cup raw pumpkin seeds (optional)
- 2 tablespoons hemp hearts (optional)
- 1 1/2 tablespoons capers (rinsed, optional)
- 1/2 cup tahini
- 3 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard (or wholegrain mustard)
- 2 teaspoons maple syrup
- 1 teaspoon garlic powder
- 2 teaspoons dried herbs (marjoram, oregano, or Italian)
- 6 tablespoons cold water
- 2 lemons (juice or to taste)
Instructions
- Cook the grains by boiling water and simming lentils and kamut until al dente; then strain and let cool.
- Sauté chopped kale, red cabbage, and sliced green onions in olive oil with garlic until kale wilts.
- In a large mixing bowl, combine sautéed vegetables, lentils, kamut, and optional ingredients.
- Whisk together tahini, balsamic vinegar, mustard, maple syrup, and garlic powder. Add cold water for desired consistency, then lemon juice.
- Drizzle dressing over salad, toss gently, and serve with sesame seeds.
Notes
Feel free to customize with seasonal vegetables or add grilled protein sources like chicken or tofu.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing and Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 16g
- Protein: 15g
- Cholesterol: 0mg