Name: Kale and Lentil Bowl with Avocado Dressing
Prep time: 20 min
Total time: 20 min
Ingredients: 1 ripe avocado, halved, pitted, and peeled; 1 teaspoon minced garlic; 2 tablespoons minced shallot; 1/4 cup fresh lemon juice, plus wedges for serving; 1/4 cup extra-virgin olive oil; Coarse salt; 1 bunch (10 ounces) Tuscan kale, stems and center ribs removed, thinly sliced; 2 2/3 cups cooked lentils (from a 17.6-ounce vacuum pack or two 15-ounce cans, drained and rinsed); Sliced extra-sharp cheddar (preferably aged), chopped roasted salted almonds, and sprouts, for serving

Pulse together avocado, garlic, shallot, lemon juice, oil, and 1 teaspoon salt in a blender or food processor until smooth. Toss two-thirds of dressing with kale in a bowl. Divide mixture among 4 serving bowls along with lentils, cheddar, almonds, sprouts, and lemon wedges. Serve, with remaining dressing on the side.

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Kale and Lentil Bowl with Avocado Dressing

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