Salad Meal Prep Ideas: High-Protein Kale Salad
This protein-rich Superfood Kale & Lentil Salad is perfect for meal prep. Packed with fiber, flavor, and healthy fats, it’s a plant-based lunch that keeps you full and satisfied.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 1 bunch kale, stems removed, chopped
- 1 cup cooked green or French lentils
- 1 large sweet potato, diced
- 1 cup red cabbage, shredded
- ¼ cup pumpkin seeds or roasted chickpeas
- 1 tbsp olive oil (for roasting)
- Salt and pepper, to taste
Lemon-Tahini Dressing:
- ¼ cup tahini
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1 tsp maple syrup or honey
- 2–3 tbsp water to thin
- Salt and pepper
Instructions
- Cook lentils until just tender. Drain and cool.
- Roast sweet potatoes at 400°F for 25–30 minutes.
- Massage kale with lemon and olive oil until softened.
- Mix dressing ingredients in a jar and shake until smooth.
- Assemble salad with kale, lentils, sweet potatoes, cabbage, and seeds.
- Drizzle with dressing before serving or store separately.
Notes
- Add chickpeas, feta, or avocado for variety
- Store in the fridge for up to 5 days
- Gluten-free, vegan, and meal-prep friendly