High-Protein Meal-Prep Salad
A quick, colorful salad packed with nutrients and textures, perfect for meal prep and busy weeks.
Ingredients
Grains and Lentils
- 1 cup uncooked French lentils (or brown, or green)
- 1 cup uncooked kamut (or farro, barley, or quinoa)
Vegetables
- 1 medium bunch kale (curly or lacinato, tough stems removed, chopped)
- 1/2 medium red cabbage (or green, white, or savoy cabbage, chopped)
- 4 pieces green onions (thinly sliced (green and white parts))
Dressing
- 1/2 cup tahini
- 3 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard (or wholegrain mustard)
- 2 teaspoons maple syrup
- 1 teaspoon garlic powder
- 2 teaspoons dried herbs (like marjoram, oregano, or Italian)
- 6 tablespoons cold water Add gradually to achieve desired consistency.
- 2 pieces lemons (juice (or to taste))
Optional Ingredients
- Drizzle extra-virgin olive oil Optional for cooking vegetables.
- 3 cloves garlic Optional for cooking vegetables.
- 1/3 cup raw pumpkin seeds Optional, toast for extra flavor.
- 2 tablespoons hemp hearts Optional.
- 1 1/2 tablespoons capers (preferably low-sodium, rinsed) Optional.
Instructions
Cooking Grains and Lentils
- Prepare the lentils and your choice of grain according to package instructions until al dente. Rinse them under cold water in a fine mesh strainer and set aside.
Cooking Vegetables (Optional)
- In a large saucepan, toss in the chopped kale, cabbage, and green onion. If you’re feeling fancy, drizzle a little olive oil in, press in the garlic, and cook over low heat for about 3 minutes, stirring constantly until the kale slightly wilts.
Combining Ingredients
- In a large bowl, mix together the kale, cabbage, green onion, kamut, lentils, pumpkin seeds, hemp hearts, capers, and any other goodness you’ve added.
Making the Dressing
- In a medium bowl or jar, whisk together tahini, balsamic vinegar, Dijon mustard, maple syrup, and garlic powder. Add dried herbs to taste. Gradually add cold water, 2 tablespoons at a time until you reach your desired consistency. Squeeze in fresh lemon juice for that zing!
Serving
- Pour the dressing over the salad and sprinkle with freshly ground black sesame seeds.
Notes
This salad holds up well in the fridge for up to five days. Store in an airtight container to keep it fresh. For a warm version, toss it in a skillet for a few minutes if preferred. Adjust lemon juice for desired acidity.