Description
A nourishing and vibrant salad featuring protein-rich lentils, robust kale, and a hint of tang from fresh lemon juice.
Ingredients
Scale
- 250g carrots, peeled
- 2 tablespoons extra-virgin olive oil
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 small red onion, thinly sliced
- 400g (15 oz) can brown lentils, rinsed and drained
- 1 small bunch curly kale (about 120g), roughly chopped
- ½ cup (70g) feta cheese, crumbled
- ¼ cup roasted almonds, chopped
- Juice of 1 lemon
- 1 teaspoon salt
- Generous grind of black pepper
Instructions
- Prepare your carrots: Steam sliced carrots for about 5-6 minutes until tender.
- Sauté the vegetables: Heat olive oil, sauté the steamed carrots, red onion, and corn for about 7 minutes.
- Combine ingredients: In a large bowl, mix kale, veggies, lentils, feta, and almonds, then add lemon juice and toss.
- Season to taste: Adjust salt and pepper if needed.
- Serve: Enjoy the salad warm on plates or from a large sharing bowl.
Notes
For best results, use high-quality olive oil and feta. This salad can be customized easily with different vegetables or proteins.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg