Lentil Walnut Crunch Salad with Lemon-Tahini Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lentil Walnut Crunch Salad with Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Lentil Walnut Crunch Salad with Lemon-Tahini Dressing

Chilled brown lentils and toasted walnuts tossed with crisp cucumbers and kale in a creamy, zesty lemon-tahini dressing.

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NUTRITION

381kcal
Protein
20.7g
Fat
17.1g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Cooked Brown Lentils

0.4 ounce Walnuts

1 tablespoon Tahini

1.5 cups chopped Kale

0.5 cup diced Cucumber

1 tablespoon Lemon Juice

1 clove minced Garlic

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PREPARATION

  • 1

    In a small bowl, whisk together the tahini, lemon juice, and minced garlic, adding a tablespoon of warm water as needed to reach a smooth, pourable consistency.

  • 2

    Place the chopped kale in a large mixing bowl and massage it slightly with your hands to soften the leaves.

  • 3

    Add the cooked lentils and diced cucumber to the bowl with the kale.

  • 4

    Pour the lemon-tahini dressing over the vegetables and lentils, tossing thoroughly to ensure everything is evenly coated.

  • 5

    Roughly chop the walnuts and sprinkle them over the top of the salad just before serving for maximum crunch.

Lentil Walnut Crunch Salad with Lemon-Tahini Dressing

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lentil Walnut Crunch Salad with Lemon-Tahini Dressing

YOUR SOLIN GENERATED RECIPE

Lentil Walnut Crunch Salad with Lemon-Tahini Dressing

Chilled brown lentils and toasted walnuts tossed with crisp cucumbers and kale in a creamy, zesty lemon-tahini dressing.

NUTRITION

381kcal
Protein
20.7g
Fat
17.1g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Cooked Brown Lentils

0.4 ounce Walnuts

1 tablespoon Tahini

1.5 cups chopped Kale

0.5 cup diced Cucumber

1 tablespoon Lemon Juice

1 clove minced Garlic

PREPARATION

  • 1

    In a small bowl, whisk together the tahini, lemon juice, and minced garlic, adding a tablespoon of warm water as needed to reach a smooth, pourable consistency.

  • 2

    Place the chopped kale in a large mixing bowl and massage it slightly with your hands to soften the leaves.

  • 3

    Add the cooked lentils and diced cucumber to the bowl with the kale.

  • 4

    Pour the lemon-tahini dressing over the vegetables and lentils, tossing thoroughly to ensure everything is evenly coated.

  • 5

    Roughly chop the walnuts and sprinkle them over the top of the salad just before serving for maximum crunch.