Serves 4ish

This salad, as with all salads, is so adaptable. I’m including it as an example of how to add ingredients that pack a lot of flavor without sacrificing health. It also keeps well in the refrigerator for several days, so it’s easy to pack for work or grab quickly when you get home. The real key to the flavor are the capers and olives, but I find that anything pickley or preserved works–pickled onions, preserved lemons, etc.

1 ½ cups black or green lentils (you can substitute an equal amount of farro, quinoa, or use 2-3 cans of chickpeas)
1 bunch tuscan or lacinato kale, cut into thin ribbons
3 stalks celery, finely chopped
1⁄2 cup green olives, pitted and roughly chopped
3 Tbsp capers, drained
1 lemon
1⁄3 cup extra virgin olive oil
1 bunch Italian or flat leaf parsley, roughly chopped
1⁄4 cup almonds, roughly chopped
2-3oz feta cheese, crumbled
Salt Freshly
ground pepper

In a medium pot, add the lentils, cover with water by two inches, add a big pinch of salt, and bring to a boil. (If using a different grain, cook accordingly, and if using canned chickpeas, skip this step altogether). Once the water is boiling, lower the heat and simmer for 20 minutes or so until the lentils are cooked through, but not at all mushy. Drain and let cool slightly.

While the lentils are cooking, prep your kale by stacking the leaves on top of one another and cutting them into thin ribbons. In a large bowl, add the kale, the olives, and the capers. Once the lentils have cooled a bit, add them to the bowl. Add the zest of the lemon, cut it in half and add the juice of both halves, along with the oil, a big pinch of salt and several grinds of pepper. Stir to thoroughly combine. Then add the parsley, feta, and almonds and stir gently. Taste and adjust seasoning.

The salad will keep in the refrigerator for four or five days. You can add the almonds at once, but they will soften over time. If you’d like to keep them crunchy, add them in when you’re ready to eat.