Description
This Healthy High-Protein Meal-Prep Salad combines nutrient-rich French lentils, kamut, and sautéed greens like kale and red cabbage for a filling and wholesome dish. Enhanced with a creamy tahini-based dressing and optional crunchy toppings, it’s perfect for meal prepping and offers a balanced blend of proteins, fibers, and vibrant flavors.
Ingredients
Scale
Grains and Legumes
- 1 cup uncooked French lentils
- 1 cup uncooked kamut
Vegetables
- 1 medium bunch kale, chopped
- 1/2 medium red cabbage, chopped
- Optional: green onions (quantity to taste)
- Optional: garlic (quantity to taste, minced)
Dressing
- 1/2 cup tahini
- Balsamic vinegar (about 2 tablespoons)
- Dijon mustard (about 1 teaspoon)
- Maple syrup (about 1 tablespoon)
- Garlic powder (about 1/2 teaspoon)
- Dried herbs (such as oregano or thyme, about 1 teaspoon)
- Cold water (to thin dressing, about 2-4 tablespoons)
- Lemon juice (to taste, about 1 tablespoon)
Optional Toppings
- Pumpkin seeds (about 2 tablespoons)
- Capers (about 1 tablespoon)
Cooking Fat
- Olive oil (about 1-2 tablespoons for sautéing)
Instructions
- Cook Grains and Lentils: Cook the French lentils and kamut according to their package instructions until they are al dente. Once cooked, strain them and rinse under cold water to cool and stop the cooking process.
- Sauté Vegetables: Heat olive oil in a large saucepan over low heat. Add the chopped kale, chopped red cabbage, green onions, and minced garlic. Sauté for about 3 minutes until the vegetables are slightly wilted but still vibrant.
- Combine Ingredients: In a large bowl, mix the cooked and drained lentils and kamut with the sautéed vegetables. Stir in optional toppings such as pumpkin seeds and capers if using.
- Prepare Dressing: In a separate jar or bowl, whisk together tahini, balsamic vinegar, Dijon mustard, maple syrup, garlic powder, dried herbs, cold water, and lemon juice. Adjust the consistency with cold water and taste for desired balance of flavors.
- Serve: Just before serving, drizzle the prepared tahini dressing over the salad and toss gently to combine evenly.
Notes
- Cooking times for lentils and kamut may vary based on brand; check package instructions for accuracy.
- This salad can be served warm or chilled for meal prep convenience.
- Feel free to add other vegetables or seeds for extra nutrients and texture.
- The dressing can be made ahead and stored in the fridge for up to 3 days.
- Adjust the lemon juice and maple syrup in the dressing to balance tartness and sweetness to your preference.
