Recipe: Kale, Tempeh, and Lentil Salad with Lemon-Tahini Dressing
A hearty, dense salad packed with the potent antioxidative mineral, manganeseMay 15, 2013
Read more about manganese, and the role it plays in a balanced diet, in this month’s “Plates Not Pills” article by Marni Sumbal.
Kale, Tempeh, and Lentil Salad with Lemon-Tahini Dressing
2 cups kale (chopped)
3 cups spinach (chopped)
5 ounces tempeh (grilled)
1 cup lentils (cooked)
¼ cup unsalted pumpkin seeds
3 cloves garlic
1/4 cup tahini (sesame paste)
1/2 cup lemon juice (1 large lemon)
1 tsp lemon zest
2 Tbsp water (add more for desired consistency needs)
- Combine the prepared salad ingredients in a bowl
- Blend the ingredients for the dressing using a hand-mixer. Toss with the salad, and enjoy!
Nutrition facts for dressing (1 Tbsp): 52 calories, 4 g carbohydrates, 4g fat, 1.5 g protein.
Nutrition facts for undressed salad (1 serving, half the recipe): 405 calories, 19 g fat, 40 g carbohydrate, 19g fat, 8g fiber, 32g protein, 3 mg manganese
Marni Sumbal, MS, RD, CISSN is a Registered Dietitian with a Masters in Exercise Physiology. She is the owner of Trimarni Coaching and Nutrition and is a USAT Level-1 coach. Marni is a two-time Ironman World Championship finisher, and enjoys spending time in her kitchen coming up with vegetarian creations. If you can’t find her writing this monthly column, cooking or training, she is likely outside running with her furry best friend, Campy.