This vegan salad is made with a lemon pesto vinaigrette. Make it by adding typical pesto ingredients such as basil, parsley, and pine nuts. Then, include nutritional yeast, white miso, garlic, lemon, red wine vinegar, and pure maple syrup for a complex and delish mix of flavors. Putting this salad together is easy and low effort, so be sure to try it for a high protein kick.
Ingredients
For the salad
- 1 cup (192 g) green lentils
- 1 large bunch lacinato kale stems removed, finely chopped
- Juice of 1 large lemon
- ½ tsp cold-pressed olive oil
- ½ cup (90 g) pitted DIVINA® Frescatrano® or Castelvetrano olives, halved
- ¼ cup (14 g) bagged unmarinated sun-dried tomatoes finely chopped
- 1 large shallot thinly sliced
- ⅓ cup (48 g) Marcona almonds coarsely chopped if desired
- ½ cup (30 g) finely chopped fresh flat-leaf parsley
- For the lemon pesto vinaigrette
- 1 cup (24 g) loosely packed fresh basil leaves
- ¼ cup (15 g) fresh parsley leaves
- ¼ cup (34 g) pine nuts
- ¼ cup (44 g) nutritional yeast
- ½ tsp salt plus more as needed
- ½ tsp black pepper plus more as needed
- 2 tbsp (34 g) white miso
- 2 cloves garlic
- Juice of 1 medium lemon
- ¼ cup (60 ml) red wine vinegar
- 1 tbsp (15 ml) pure maple syrup
Instructions
- To make the salad, fill a medium saucepan two-thirds full with water and bring it to a boil over high heat. Add the lentils and reduce the heat to medium-low.
- Simmer the lentils for 12 to 15 minutes, until they are tender but not mushy. Drain the lentils and set them aside to cool completely.
- Meanwhile, make the lemon pesto vinaigrette. In a blender, combine the basil, parsley, pine nuts, nutritional yeast, salt, black pepper, miso, garlic, lemon juice, vinegar and maple syrup. Taste the vinaigrette and season it with more salt and black pepper if needed. Set the vinaigrette aside.
- To assemble the salad, combine the kale, lemon juice and oil in a large bowl. Massage the kale. Add the lentils, olives, sun-dried tomatoes, shallot, almonds and parsley.
- Toss the ingredients with salad servers to combine them. Drizzle the salad with the lemon pesto vinaigrette and toss the salad again. Chill the salad in the fridge for 20 to 30 minutes prior to serving it.