Raw kale salad with lentils and sweet apricot vinaigrette

Indulge in the flavorful combination of raw kale, nutrient-rich lentils, and a sweet apricot vinaigrette in this refreshing salad for a burst of culinary delight.

Ingredients:

• 2 bunches Curly kale, center ribs and stems removed, washed, dried, and chopped finely
• 1/4 cup Olive oil
• 1/4 cup Apricot preserves
• 1 1/2 tablespoons Apple cider vinegar
• 1 1/2 tablespoons Freshly squeezed lemon juice
• 1/2 teaspoon Sea salt
• 1 pinch Black pepper
• 1 cup Puy or beluga lentils, (substitute brown lentils if they’re what you have), rinsed and picked over
• 1 cup Red cabbage, shredded

Instructions:

1. Mix together olive oil, apricot preserves, apple cider vinegar, lemon juice, sea salt, and black pepper.
2. Transfer kale to a large mixing bowl, and gently rub 6 tablespoons of the dressing into the salad. Make sure the salad is evenly coated with the dressing and begins to soften. Set it aside.
3. Place lentils in a small saucepan with enough water to cover them by 3-4 inches (about 2 1/2 cups). Bring the water to a boil, then lower the heat, sprinkle with a pinch of salt, and let the lentils cook for 20-25 minutes, or until they are cooked but still firm.
4. Let the lentils cool down a bit, then combine them with the cabbage and kale in the bowl. Drizzle another 2 tablespoons of vinaigrette and toss gently. Adjust the amount of dressing as needed, and season according to your preference.

Summary:

• Calories: 1519 kcal
• Fat: 62 g
• Protein: 61 g
• Carbs: 198 g
• Potassium: 2973 mg
• Magnesium: 240 mg