High-Protein Meal-Prep Salad
Ingredients
Scale
- 1 cup uncooked French lentils (or brown, or green)
- 1 cup uncooked kamut (or farro, barley, or quinoa)
- 1 medium bunch kale (curly or lacinato, tough stems removed, chopped)
- 1/2 medium red cabbage (or green, white, or savoy cabbage, chopped)
- 4 green onions (thinly sliced (green and white parts))
- Drizzle of extra-virgin olive oil (optional)
- 3 cloves garlic (optional)
- 1/3 cup raw pumpkin seeds (optional)
- 2 tablespoons hemp hearts (optional)
- 1 1/2 tablespoons capers ((preferably low-sodium), rinsed (optional))
- 1/2 cup tahini
- 3 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard (or wholegrain mustard)
- 2 teaspoons maple syrup
- 1 teaspoon garlic powder
- 2 teaspoons dried herbs ((marjoram, oregano, or Italian))
- 6 tablespoons cold water
- 2 lemons (juice (or to taste))
Instructions
- Cook the lentils and grain (farro, kamut, barley, or quinoa) separately according to the directions on the packet until al dente. Strain in a large fine mesh strainer and run under cold water. Set aside.
- Cook the chopped veggies (optional): Transfer the chopped kale, cabbage, and green onion to a large saucepan. Add a drizzle of extra-virgin olive oil and press the garlic into the saucepan. Cook over low heat for about 3 minutes, or until some of the kale is lightly wilted, stirring constantly.
- Combine: Transfer the kale, cabbage, green onion, kamut, lentils, pumpkin seeds, hemp hearts, capers, barberries, and long pepper powder to a large bowl.
- Make the dressing: Combine the tahini, balsamic vinegar, Dijon, maple syrup, and garlic powder in a medium bowl or jar with a tight-fitting lid. Add dried herbs as desired. Whisk well until the tahini starts to seize. Then add the cold water, 2 tablespoons at a time. Add fresh lemon juice to taste.
- For serving: Add the dressing to the salad, and freshly ground black sesame seeds.