Lentil Potato and Kale Salad with Lemon Dill Caper Dressing
Ingredients
- 1 Lb Baby Gold Potatoes
- 2 tsp Grape Seed Oil for roasting
- 4 cups Kale chopped
- 1.5 cups cooked Beluga or Black Lentils
- 1 Not Chikn Bouillon cube for cooking the Lentils
- 1 Tbsp Dill
Dressing
- Juice from 1 Lemon
- 1 Tbsp Dijon Mustard
- 2 tsp mymiso mayo or equal parts Vegan Mayo and Miso
- 1 Tbsp Dill chopped
- 2 heaping Tbsp Capers
- 3 Tbsp Grape Seed or Olive Oil
- 1 tsp Vegan Honey or other sweetener
- Salt and Pepper to taste
Preparation
Lightly coat the potatoes with oil, salt, and pepper, and bake at 375 degrees for 35-40 minutes or until a knife easily pierces them. Set aside to cool.
Cook the lentils in a 1:3 ratio of lentils to water or broth. Bring to a boil, then turn down to simmer covered for 20-25 minutes until tender but not mushy. Drain and allow to cool.
While the potatoes and lentils are cooking, make the dressing. Combine all ingredients except the oil and capers and mix well. Slowly pour in the oil while whisking until well incorporated. Add the capers and give a quick mix. Set aside.
Add the kale and chopped dill to a large bowl. If using regular chopped kale, give it a quick massage with a squeeze of lemon juice to soften the leaves.
Once the lentils have cooled, add them to the kale. Cut the cooled potatoes in half or quarters and add them to the bowl.
If serving immediately, toss the salad with the dressing. If not, serve the dressing alongside or dress right before serving.
Tips
This salad is extremely satisfying and comforting, with a balance of plant protein, carbs, and greens. It can be served slightly warm or at room temperature.
