Lentil Salad with Kale, Herbs and Pickled Beet Vinaigrette
This is that perfect detox dish - lentils and kale are that perfect combo when I am looking to just keep it healthy and fresh. It's completely satisfying, full of healthy greens, fiber filled lentils and the pickled beet vinaigrette adds a punch of flavor. There is no lack of deliciousness in this dish and you get all the good stuff without any sacrifice. We use our Indian Spiced Pickled Beet Relish to make a vinaigrette for this salad - we simply add a bit of the Indian Spiced Pickled Beet Relish to a bit of olive oil and red wine vinegar and simply mix into the salad. We finish it with a squeeze of fresh lemon and there you have it. This is also vegan, so if you are avoiding meat and focusing on plant based meals, this is a good one to try!
Lentil Salad with Kale, Herbs and Pickled Beet Vinaigrette
2/3 cup Brown Lentils
Boil water, add lentils and cook for 20 minutes (or until soft), then strain under cold water
1 Stalk Celery diced small
1/4 cup Chopped Parsley
4 leaves Red Kale Shredded
2 tbsp Red Wine Vinegar
1 Tbsp Olive Oil
1/2 cup Wozz! Indian Spiced Pickled Beet Relish
6 sprigs of Thyme leaves (remove leaves from stems)
1/2 Fresh Lemon
Salt & Pepper
Method:
Make Your Pickled Beet Vinaigrette:
In a small bowl combine Wozz! Indian Spiced Pickled Beet Relish, Red Wine Vinegar, and Olive Oil
Combine lentils, shredded kale, thyme leaves and parsley. Toss with Beet Vinaigrette. Season with salt and pepper and add a squeeze of 1/2 fresh lemon. Toss together. Serve.
