Full of green goodness, this Kale and Beluga Lentil Salad with Orange Miso Dressing Recipe is a nutrient-dense dish that’s packed with flavour.
See related: 13 Healthy Dinner Recipes For The Week
Kale and Beluga Lentil Salad with Orange Miso Dressing Recipe
Serves 4 – as a side
Ingredients:
½ cup black beluga lentils, soaked for 12 hours, drained and rinsed
4 large kale leaves, stalks removed
1 tbsp extra virgin olive oil
½ lemon, juice
10 brussels sprouts, shredded thinly
½ cup roasted hazelnuts, roughly chopped
Orange Miso Dressing
1 large orange, juice only (approximately ⅓ cup juice)
½ lemon, juice only
1 tbsp miso
1 tsp honey
1 tbsp rice vinegar
4 tbsp extra virgin olive oil
1 tsp finely grated ginger root
Method:
Place lentils in a saucepan. Cover with 1 cup water and bring to a boil. Simmer for 20 minutes until tender. Drain through a sieve and season. Set aside to cool. Remove the stalks from the kale and tear the leaves into bite-sized pieces.
Place in a large bowl and add the oil, lemon juice and a pinch of salt. Massage the leaves with fingers for several minutes to soften the leaves. Spread on a large salad platter. Scatter over the brussels sprouts. Top with the cool lentils and garnish with hazelnuts.
To make the Orange Miso Dressing, place the dressing ingredients in a jar and shake well.
Drizzle over salad and serve.
See also: You’ll love this Easy Vietnamese Beef Pho Recipe.
