Shredded Kale Salad Recipe

Name: Shredded Kale Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SALAD:; 3 Yukon Gold Potatoes, Small; 1 cup Red Lentils, Dry; 2 cups Water; 4 whole Radishes; Distilled White Vinegar, Or Your Favorite Vinegar (enough To Cover The Radishes In A Bowl); 1 bunch Kale, Lacinto Or Curly; Olive Oil, For Drizzling; Salt And Pepper, to taste; FOR THE LEMON DRESSING:; 1/3 cups Olive Oil; 3 Tablespoons Lemon Juice; 1 Tablespoon Dijon Mustard; 1 pinch Salt

Servings: persons

FOR THE SALAD:
3 Yukon Gold Potatoes, Small
1 cup Red Lentils, Dry
2 cups Water
4 whole Radishes
Distilled White Vinegar, Or Your Favorite Vinegar (enough To Cover The Radishes In A Bowl)
1 bunch Kale, Lacinto Or Curly
Olive Oil, For Drizzling
Salt And Pepper, to taste
FOR THE LEMON DRESSING:
1/3 cups Olive Oil
3 Tablespoons Lemon Juice
1 Tablespoon Dijon Mustard
1 pinch Salt

1
For the potatoes: Preheat oven to 400 F. Cut potatoes in half lengthwise, and then cut each half into quarters. Place potato slices on a large baking sheet and drizzle with olive oil and season with salt and pepper.
2
Place potatoes into the preheated oven and bake for about 25 minutes, until potatoes are crispy on the outside and soft on the inside, flipping halfway through.
3
For the lentils: In a medium saucepan, add the red lentils and water. Place on medium heat, bring to a boil then lower the heat a bit and let them simmer for about 25 minutes, or until lentils are cooked through. Set aside.
4
For the pickled radishes: Cut radishes in half lengthwise and then slice thinly. Place radish slices into a bowl or jar and cover with vinegar. Let radishes sit for at least 30 minutes.
5
For the lemon dressing: Place all dressing ingredients into a jar or small bowl and whisk or shake until combined.
6
For assembling the salad: Stack the kale leaves on top of each other and julienne them into thin slices. Place shredded kale into a large bowl and mix in roasted potatoes, red lentils, pickled radishes, and lemon vinaigrette. Serve!

308

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE SALAD:, 3 Yukon Gold Potatoes, Small, 1 cup Red Lentils, Dry, 2 cups Water, and more.

Yes, Shredded Kale Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Shredded Kale Salad

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