Portobello Lentil Kale Salad

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 2
Author: Nutrition Squeezed


  • 1 large bunch of kale
  • ½ cup black beluga or green lentils
  • 2 large portobello mushroom caps
  • 2 tablespoons olive oil
  • 1 teaspoon apple cider vinegar
  • 2 tablespoon fresh lemon juice
  • ¼ cup pistachio nuts roughly chopped
  • 1 ripe avocado
  • Shaved parmesan optional


  • De-stem and roughly chop kale. Place in a salad bowl, set aside.
  • Cook lentils per package instructions until they are tender but not mushy. Drain and rinse with cool water, set aside.
  • De-stem portobellos, brush both sides with olive oil. Heat a frying or grilling pan over medium heat. Cook portobellos, about 5 minutes on each side. Once cooked, cut into ½ inch strips.
  • Make the dressing by mixing olive oil, apple cider vinegar, and lemon juice. Add salt and pepper to taste.
  • Pour half of the dressing on the kale. Massage with your hands for 1 minute, evenly distributing the dressing on leaves.
  • Sprinkle lentils and pistachios into kale. Slice avocado and toss into salad.
  • Top with sliced portobello, salt and pepper to taste, the remaining dressing, and parmesan (optional).

Image and Recipe are adapted from @NutritionSqueezed. To check out the original version and find more awesome recipes go here.