Kale and Lentil Bowl with Avocado Dressing

MARTHA STEWART
11Ingredients
20Minutes

Ingredients

US|METRIC
  • 1 avocado (ripe, halved, pitted, and peeled)
  • 1 teaspoon minced garlic
  • 2 tablespoons shallot (minced)
  • 1/4 cup fresh lemon juice (plus wedges for serving)
  • 1/4 cup extra-virgin olive oil
  • coarse salt
  • 10 ounces Tuscan kale (stems and center ribs removed, thinly sliced)
  • 2 2/3 cups lentils (cooked, from a 17.6-ounce vacuum pack or two 15-ounce cans, drained and rinsed)
  • sprouts
  • extra sharp cheddar
  • roasted salted almonds
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