Lentil Kale Salad with Avocado

Ingredients

• 250 g beluga lentils
• 400 g young kale
• 45 g walnut kernels (3 tbsp)
• 3 tbsp white balsamic vinegar
• 1 tsp maple syrup
• 1 tsp sharp mustard
• Salt
• Pepper
• 3 tbsp olive oil
• 1 red-skinned apple
• 1 lemon (juice)
• 1 Avocado

Instructions

1. 1.

   Cook the lentils in twice the amount of boiling water for 20–25 minutes over medium heat. Meanwhile, clean and wash the kale, remove thick stems from the leaves, and chop finely. Roughly chop the walnuts. Whisk together vinegar with maple syrup, mustard, salt, pepper, and oil to make the dressing. Mix the lentils with the dressing and let sit for 5 minutes before adding the kale.

2. 2.

   Wash the apple, quarter it, core it, slice into thin wedges, and drizzle with half of the lemon juice. Halve the avocado, remove the pit, slice into thin rounds, and drizzle with the remaining lemon juice. Fold the avocado and apple slices into the lentil-kale salad. Serve on a plate sprinkled with walnuts.