Crispy Lentil and Collard Green Salad
This warm salad has a delightful mélange of flavors owing to the accent of mandarin oranges and toasted coconut. The contrast of spicy jalapeño and cooling mint will make you go back for more!
Makes
Serving size
Ingredients
1 teaspoon sunflower oil
¼ cup red lentils, soaked for 1 hour and patted dry
Pinch black pepper
1 ½ tablespoons coconut oil
½ regular (7 grams) jalapeño, diced, seeds removed
4 cups (144 grams) collard greens, chopped
1 teaspoon ground mustard seed
1 teaspoon turmeric
¼ teaspoon sea salt
2 whole small (152 grams) mandarin oranges, sliced into rounds
2 tablespoons fresh mint, chopped
2 stalks (24 grams) green onion (green parts only), chopped
2 tablespoons lime juice
2 tablespoons coconut flakes, unsweetened and lightly toasted
Instructions
- Heat sunflower oil over medium-high heat in a medium skillet. Add lentils and Cook until crisp, about 2 to 3 minutes.
- Transfer to a plate and season with black pepper.
- Heat coconut oil in a skillet over medium-high heat. Add jalapeño and sauté for about 1 minute.
- Add collard greens, mustard seed, turmeric and salt. Sauté until greens are slightly wilted, about 2 minutes.
- Remove pan from heat.
- Stir in lentils and mix well.
- Add mandarins, mint and green onions and combine to distribute evenly.
- Add lime juice and toss.
- Divide into 2 bowls and top with toasted coconut.
Cooking Tip
The jalapeño can be substituted for any chile or even some red pepper flakes.
Recipe Contributed by FamilyCook Productions
Your support goes further with AKF
Your donation allows AKF to support people wherever they are in their fight against kidney disease – from prevention through transplant. For more than 50 years, we have fought on all fronts for millions of people impacted by kidney disease.
Donate today to support our work
