Kale and Lentil Bowl with Avocado Dressing

By courtneyepowell

Ingredients

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

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

Pulse together avocado, garlic, shallot, lemon juice, oil, and 1 teaspoon salt in a blender or food processor until smooth. Toss two-thirds of dressing with kale in a bowl. Divide mixture among 4 serving bowls along with lentils, cheddar, almonds, sprouts, and lemon wedges. Serve, with remaining dressing on the side.