Crispy Lentil and Collard Green Salad - Kidney Kitchen
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at kitchen.kidneyfund.org.
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
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