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Lentil Kale Salad

Lentil Kale Salad

Prep Time: 15 minutes Cook Time: 0 minutes

Lentils add a plant-powered protein boost to this flavorful salad from Angie Asche, RD.


  • 1 can Black Lentils
  • 1 Small Cucumber, diced
  • 1 Red Bell Pepper, diced
  • 10 Cherry Tomatoes, sliced in half
  • 2 - 4 cups Leafy Greens
  • 4 tbsp Low FODMAP Dressing


1. Add the canned black lentils to a strainer and drain and rinse with water. Set aside to allow the water to drain from the strainer while you dice the vegetables.
2. Dice the cucumber, bell pepper, and cherry tomatoes. Add together in a large mixing bowl along with the kale or leafy greens.
3. Drizzle a few tablespoons of dressing on top, and stir together gently with a large spoon until combined.
4. Add in the black lentils, along with a little additional dressing if desired, and transfer to plate to serve. Top with pumpkin seeds for a little added crunch.

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Makes 2 servings. Up to 2 tbsp dressing per salad of your favorite low-FODMAP dressing per serving. Angie used FODY brand Garden Herb Dressing