Stores well for lunch prep
Make Dressing: Combine 2 tbsp freshly squeezed lemon juice, 1/2 tsp lemon zest, raw honey, dijon mustard, sea salt, ground black pepper, & 3 tbsp olive oil in a small mixing bowl; whisk together.
Make Kale Salad: Add 2 cups kale to a large mixing bowl. Drizzle with olive oil & massage kale until it reduces in volume & becomes less stiff.
Add quinoa & lentils, garbanzo beans, diced cucumber, diced carrot, tomatoes, red onion, & sunflower seeds. Toss to combine. Drizzle with dressing, and toss to coat.
Divide into 4 containers. Quart-sized mason jars work well.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (347g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 739 | ||
Calories from Fat: 112 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.5g | 17 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 73.4mg | 3 % | |
Potassium 1575.1mg | 41 % | |
Total Carbohydrate 124.1g | 36 % | |
Dietary Fiber 29.1g | 116 % | |
Sugars, other 95g | ||
Protein 34.8g | 50 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 739
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