The Best Salad!

I love to eat.  It's that simple.  I also like to take care of my health by maintaining a healthy weight.  And, I don't have a lot of time to cook fresh food. Hmmmm, what to do?

Find a delicious salad like this one that I can make over the weekend and stick in the frig for lunch or dinner any day of the week.

This is the first of several of my favorite recipes I'll be posting.  I hope you enjoy!


Lentil Salad



Large bunch Tuscan Kale

Kosher salt

1/2 cup raw almonds

3 scallions

4 garlic cloves

1 lemon

1/2 cup extra-virgin olive oil

1 1/2 cups lentils (French green are good)

1 Tbsp cumin seeds

1/2 tsp crushed red pepper flakes

5 oz feta

1 cup Castelvetrano olives


Trim kale leaves away from stems, discard stems and cut kale crosswise for long thin strips. Transfer to a large bowl, season with salt and massage gently.

Bring a large pot of salted water to a boil over high heat. While waiting, prep the spiced oil. Coarsely chop 1/2 cup raw almonds; set aside. Trim 3 scallions and separate white and green parts (save green parts for later in recipe). Thinly slice white parts and transfer to a small skillet. Smash and peel 4 garlic cloves. Add those to the same skillet. Using vegetable peeler, remove three strips of lemon peel and reserve the rest of the lemon for salad dressing.  Add peel to the skillet, along with 1/2 cup olive oil and stir so all are coated in oil 

Add lentils to boiling water. Reduce heat and simmer uncovered until lentils are al dente, 20 - 25 minutes. 

While lentils cook, heat skillet with scallion mixture over medium; cook stirring until garlic is transparent. Add almonds and cook, stirring, about 3 more minutes. Remove from heat, and stir in cumin seeds and red pepper flakes.

Strain mixture through a sieve into small bowl. Spread almond mixture on paper towel lined backing sheet, season with salt and pepper

Crumble feta into bowl with kale. Smash 1 cup olives with back of knife, remove pits, tear olives into large pieces and add to bowl. Add thinly sliced reserved scallion greens, add to bowl, add juice of reserved lemon and 1/2 tsp salt.

Drain lentils, shake to get rid of excess moisture and add to bowl with kale mixture. Add oil, half of nuts and toss.

Divide salad into bowls and garnish with remaining nuts and scallion greens.