Earthy, fruity and nutty.
Coupling kale's affinity for lentils with the golden peach and corn, crunchy bell pepper, a bit of nutty almonds and a sprinkle of Parmesan made for a great vegetarian dish.
This salad makes for a complete meal on its own and draws its protein from lentils and almonds. It's meant to be light, yet satisfying.
This recipe is part of the 2020 - Week 33 - Summer Salads Menu. Look under Menus for all other recipes of the series or Subscribe to our mailing list and receive complete weekly menu ideas with everything from the grocery shopping list to all standardized recipes in a menu, as well as an organized Order of Cooking list to save you time in the kitchen.
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