Source: From My Bowl | Serves: 5 | Time: 35 min
Changes: replaced walnuts with pecans
1 bunch #kale
1 1/2 cup red #grapes, cut in half
2 cup #celery, finely diced
1 1/2 cup green #apples, diced (no need to peel)
1 1/2 cup green #lentils
1/2 cup chopped #pecans
2/3 cup #cashews, quick soaked in just boiled water for at least 15 minutes
2 tbsp dill pickle brine (liquid from a jar of dill pickles)
1 tbsp yellow mustard
1/4 cup water
3/4 tsp salt
1/4 tsp black pepper
Cook your lentils according to package instructions and set aside.
Meanwhile, rinse, chop, and dice all veggies and nuts. Wash and de-stem the kale into a large bowl, ripping the leaves into bite-sized pieces as you go.
Firmly massage the kale with your hands for about 1 minute, until it is soft, tender, and has reduced in volume.
Next, prepare the cashew dressing by adding all of the ingredients into a high speed blender and processing until thick and creamy. Add as much of the dressing as you’d like into the bowl with the Kale and massage the two together.
Gently fold in the Grapes, Celery, Apple, and Cooked Lentils.
Serve the salad in bowls as desired, and garnish with chopped Walnuts.