Ingredients

  • 1 cup cooked quinoa
  • 1 cup cooked green or brown lentils
  • 3 cups finely chopped kale
  • 1 cup chopped spinach or mixed greens
  • 1 tomato, diced
  • ½ cucumber, diced
  • ½ red onion, finely chopped
  • ½ bell pepper, diced
  • ½ avocado, diced
  • ¼ cup fresh parsley or cilantro
  • ¼ cup roasted nuts or seeds, optional
  • Salt and black pepper, to taste

Lemon Dressing

  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey or maple syrup
  • 1 small garlic clove, minced
  • ½ tsp cumin
  • Salt and pepper, to taste

Instructions

  1. Cook quinoa and lentils, then allow them to cool.
  2. Add kale to a large bowl and massage gently for 1–2 minutes to soften it.
  3. Add quinoa, lentils, spinach, tomato, cucumber, onion, bell pepper, avocado, and herbs.
  4. Whisk all dressing ingredients together.
  5. Pour dressing over the salad and toss thoroughly.
  6. Top with roasted nuts or seeds and serve immediately.

Serves: 4 | Prep: 15 min | Cook: 15–20 min