ready in just 35 minutes!
what you'll need:
crushed red pepper flakes
season kale and Swiss chard with salt.
massage until slightly softened.
pick through the lentils and discard any rocks or debris.
cook lentils until al dente.
combine olive oil, lemon peels, and scallion whites in a skillet.
cook until garlic starts to brown and lemon peels begin to curl.
add almonds and cook, stirring frequently, until toasted.
remove skillet from heat, add cumin seeds and cook until toasted.
toasty and flavorful! strain the mixture through a fine mesh sieve.
the oil will be used for the vinaigrette and the crunchy nut mixture will be tossed with the salad.
add scallion greens, feta, olives, cucumber, and parsley.
toss with the vinaigrette then finish with the nut mixture.
savory, crunchy, healthy!
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