Shredded Brussel Sprout and Kale Salad with Lemon Avocado Dressing and Crispy Lentils

I had planned on making a nice big pot of lentil soup this week, but Summer hasn’t quite left Southern California yet so I scratched my soup idea and decided to work on a nice salad recipe. This is a great dish for transitioning from Summer to Fall with the brussel sprouts as well as a creamy avocado dressing. 

Can we talk about crispy lentils for a sec? I love a good crispy chickpea, but these lentils are even better! They’re full of protein and they add a little texture and nutty flavor to any salad. 

I hope you’re enjoying your Fall no matter where you are. 

Have fun!

Shredded Brussel Sprout and Kale Salad with Lemon Avocado Dressing and Crispy LentilsShredded Brussel Sprout and Kale Salad with Lemon Avocado Dressing and Crispy LentilsShredded Brussel Sprout and Kale Salad with Lemon Avocado Dressing and Crispy LentilsShredded Brussel Sprout and Kale Salad with Lemon Avocado Dressing and Crispy LentilsShredded Brussel Sprout and Kale Salad with Lemon Avocado Dressing and Crispy LentilsShredded Brussel Sprout and Kale Salad with Lemon Avocado Dressing and Crispy LentilsShredded Brussel Sprout and Kale Salad with Lemon Avocado Dressing and Crispy Lentils

 

Shredded Brussel Sprout and Kale Salad with Lemon Avocado Dressing and Crispy Lentils
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Total Time
20 min
Total Time
20 min
For Lentils
  1. 1 cup lentils (I used green)
  2. 1 bay leaf
  3. pinch of red pepper flakes
  4. 2 Tbsp olive oil
  5. 1/2 tsp kosher salt
  6. 1/2 tsp fresh ground black pepper
For Salad
  1. 1 ripe avocado
  2. 1/3 cup fresh lemon juice
  3. 1 lb brussel sprouts, ends trimmed and shredded
  4. 2 handfuls kale, shredded (I used the food processor while I was shredding the brussel sprouts)
  5. salt and pepper to taste
To Make Crispy Lentils
  1. In a saute pan (big and flat, not high), add lentils and enough water to cover them by 1 inch. Add bay leaf, red pepper flakes and pepper and bring to a boil. Cover and simmer about 20 minutes until tender, stirring occastionally and adding more water if necessary.
  2. Remove lentils from heat and drain. Let dry on a towel for a few minutes, but don't press on them.
  3. Preheat oven to 425 degrees. Line a baking sheet with parchment paper and spread out lentils. Drizzle with olive oil and season with salt and pepper, and toss together.
  4. Bake for 8 minutes and then turn a bit with a spatula. Bake another 6-8 minutes or until golden brown and crispy. Set aside.
For Salad
  1. Mash avocado in the base of a big bowl. Add lemon juice and combine.
  2. Add in shredded brussel sprouts and kale, and stir to combine.
  3. Mix in lentils when ready to serve, and season with more salt or pepper to your liking.
The Sea Salt http://theseasalt.com/

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