A common misconception of plant based eating is that you just eat a lot of salads. I’m hoping that with each post I am at least helping to dispel that myth. However, with that said, I do eat a ton of salads. That’s doesn’t lessen the appeal of the plant based lifestyle, it is simply a matter of convenience. It’s a whole hell of a lot easier to throw a bunch of things in a bowl & toss together than to truly cook something. And I have to say, without apology, a salad done right can be just as tasty & filling as any other meal.
A while back I found a recipe for a lentil salad from a prominent food publication. I remember thinking it looked so good that I wanted to make it. So I gathered all the ingredients, followed the recipe to perfection, then went to take that first bite. It was awful! All you tasted was salt. There was no second bite needed. It was beyond repair. I reread the recipe & hoped that I had misread it, hunting for a typo within the recipe in the hopes it could be fixed. Nope, not the case, it was just too salty. The reality of that night really stung, for a couple of reasons. One, I was really looking forward to that salad. Two, I had convinced someone who eats maybe 5 salads a year (that may be an exaggeration, it’s probably closer to 2…smh) to eat this salad & than it was awful. Three, I just hate failure.
I knew that in time I would want to find a way to perfect the salad. I mean it had so many good elements there just had to be way. So today became the day. I have to say I’m pretty happy with the results. A hearty salad flavor, crunch & variety of textures. All the boxes are checked. Taste-tester approved. But there’s this tiny little voice that always still creeps in my head when making a recipe. Will other people like it? Salt is rarely used in my recipes, I like I acid, lots of garlic, loads of spice. Do people react as violently to my recipe as I did to this salad. I hope not, but that’s the thing about food. We all have our preferences, flavor profiles & experiences that shape our food culture. The lesson really becomes what can we learn from it. How can we make something our own while still appreciating the origins of the dish? Who knew a blown recipe would lead to a TED talk? Sorry!
Hearty Kale & Lentil Salad
Ingredients
- 1 bunch lacinato kale
- 1/2 cup lentils cooking times vary based on lentil type
- 1/2 cup cucumber, sliced
- 1 cup artichoke hearts, quartered
- 1/2 cup castelvetrano green olives
- 1/2 cup avocado, diced
- 1/4 cup vegan feta cheese, crumbled
- 1-2 green onions, sliced
- 1 medium lemon juiced & zested
- 2 cloves garlic, minced
- 1/2 tsp crushed red pepper
- 1 tsp cumin
- 1/3 cup olive oil
Instructions
- Prepare the lentils following the instructions on the package. Cooking times will vary based on the type of lentil used. Green lentils used in this recipe were prepared by bringing a medium pot of water to boil, adding the lentils & cooking in the boiling water for about 8 minutes until soft. Once lentils have cooked, drain the water & set aside.
- While the lentils cook, wash, destem & chop the kale. Then give the chopped kale a gentle massage by squeezing handfuls of kale until it is just softened.
- Chop, dice, slice all the other veggies being used.
- Prepare the warm vinaigrette. In a small saucepan over medium heat add the olive oil. Once the oil is glistening add the chopped garlic, lemon juice & zest (1 tsp), spices & half of the green onions. Bring the heat to low & cook for about 2 minutes until garlic just begins to brown.
- Prepare the salad by adding the kale, lentils, chopped vegetables & vinaigrette to a large bowl. Give a toss to combine & distribute the dressing. Crumble the feta & toss into the salad.
