Salad fatigue. It’s a real problem and it usually happens to me right about this time of year. We’ve spent the last three months eating well in preparation for the warmer months, and it’s so hot outside, the only thing you can fathom eating is a cold, crisp salad. But once mid-August rolls around, I just don’t want to eat another bowl of romaine with cucumbers, tomatoes, corn, pepper, etc. – the usual summer salad suspects. Ya feel me?
This nourishing portobello and lentil kale salad is just the cure as we transition from summer to fall salads. Yes, your closet isn’t the only thing that should be transitioning this time of year. With hearty lentils, tangy kale, and a grilled portobello to top, this recipe evokes just the right amount of summer flair while waking up your salad-fatigued taste buds.
Not to mention, it’s #MeatlessMonday and vegan-friendly, and it’s packed with fiber, plant protein, and satisfying textures to keep you full between meals. Plus, it stores well in the fridge (the kale and portobello soak up the dressing like a marinade) making it perfect for leftover lunch the next day. Can you ask for anything more from a salad? How about the fact that it only takes 30 minutes to make and the ingredients can sit in your fridge for a few days before you make it. Sold? Add it to you grocery list and menu planner for the week – your taste buds will thank you.
- 1 large bunch of kale
- ½ cup black beluga or green lentils
- 2 large portobello mushroom caps
- 2 tablespoons olive oil
- 1 teaspoon apple cider vinegar
- 2 tablespoon fresh lemon juice
- ¼ cup pistachio nuts, roughly chopped
- 1 ripe avocado
- Shaved parmesan (optional)
- De-stem and roughly chop kale. Place in a salad bowl, set aside.
- Cook lentils per package instructions until they are tender but not mushy. Drain and rinse with cool water, set aside.
- De-stem portobellos, brush both sides with olive oil. Heat a frying or grilling pan over medium heat. Cook portobellos, about 5 minutes on each side. Once cooked, cut into ½ inch strips.
- Make the dressing by mixing olive oil, apple cider vinegar, and lemon juice. Add salt and pepper to taste.
- Pour half of the dressing on the kale. Massage with your hands for 1 minute, evenly distributing the dressing on leaves.
- Sprinkle lentils and pistachios into kale. Slice avocado and toss into salad.
- Top with sliced portobello, salt and pepper to taste, the remaining dressing, and parmesan (optional).