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Vibrant Mango & Lentil Kale Salad with Pepita Pesto
Experience a burst of flavors with our Mango & Lentil Kale Salad, topped with a unique pepita pesto. Perfect for a fresh, nutrient-rich meal!
Are you ready to redefine your salad expectations? Our Vibrant Mango & Lentil Kale Salad with Pepita Pesto is not just a meal; it's a colorful celebration of flavors and textures. Packed with nutrition, this salad features protein-rich lentils, vitamin-rich kale, and sweet, juicy mangoes. Each ingredient is carefully chosen to provide a balanced meal full of essential nutrients, making it perfect for anyone looking to maintain a healthy lifestyle.
What sets this salad apart is the innovative pepita pesto, offering a nutty, creamy twist without the traditional pine nuts. Pepitas, or pumpkin seeds, are little powerhouses of nutrients, offering magnesium, zinc, and plant-based protein. Combined with fresh basil and a hint of lemon, this pesto elevates the salad to a gourmet level. Not only is this salad visually stunning, but it’s also brimming with health benefits, making it the ideal dish for both lunch and dinner.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings
4
Calories
420 kcal
per serving
Cuisine
Italian
Experience a burst of flavors with our Mango & Lentil Kale Salad, topped with a unique pepita pesto. Perfect for a fresh, nutrient-rich meal!
Ingredients
- • kale: 1 bunch, stems removed and leaves chopped
- • cooked lentils: 1 cup
- • ripe mango: 1, peeled and diced
- • red bell pepper: 1, diced
- • cucumber: 1, thinly sliced
- • cherry tomatoes: 1 cup, halved
- • red onion: 1/4 cup, thinly sliced
- • pepitas (pumpkin seeds): 1/2 cup
- • fresh basil leaves: 1 cup
- • lemon juice: 2 tablespoons
- • nutritional yeast: 2 tablespoons
- • olive oil: 1/4 cup
- • garlic: 1 clove, minced
- • salt and pepper: to taste
Instructions
- 1 Preheat your oven to 350°F (175°C) to toast the pepitas. Spread the pepitas on a baking sheet and toast them in the oven for about 8-10 minutes, or until they are golden and fragrant. Remove and let them cool.
- 2 In a large salad bowl, combine the chopped kale with a pinch of salt and a tablespoon of olive oil. Massage the kale for about 2-3 minutes until it becomes tender and vibrant in color.
- 3 Add the cooked lentils, diced mango, red bell pepper, sliced cucumber, cherry tomatoes, and red onion to the massaged kale. Mix well to combine all the ingredients.
- 4 Prepare the pepita pesto by combining the toasted pepitas, fresh basil, lemon juice, nutritional yeast, minced garlic, and the remaining olive oil in a food processor. Blend until smooth, adding a little water if necessary to reach your desired consistency. Season with salt and pepper to taste.
- 5 Drizzle the pepita pesto over the salad and toss gently to coat all the ingredients. Adjust seasoning if needed and serve immediately.
Serving Suggestions
- • This salad pairs beautifully with a side of whole-grain crusty bread or roasted sweet potatoes for a complete meal. Top the salad with extra pepitas or a sprinkle of nutritional yeast for added texture and flavor. For a refreshing drink, consider pairing this vibrant salad with a chilled glass of infused water with cucumber and mint, or a light white wine for an elegant touch.
Storage Tips
To maintain the freshness of the salad, store any leftovers in an airtight container in the refrigerator for up to two days. Keep the pepita pesto separate to avoid the salad becoming soggy. When ready to eat, toss the salad with the pesto just before serving to preserve its vibrant flavors and textures.
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