8 to 10 leaves kale
1 heirloom tomato
1/2 cup sprouted lentils
1/4 cup currants
Himalayan Pink sea salt
1/2 red onion
1/4 cup balsamic vinegar
2 tablespoons olive oil
1) Chop kale. Slice onions thin and cut tomatoes into bite size pieces. Toss with lentils and currants. Drizzle with olive oil and balsamic. Sprinkle salt and pepper to taste.
If you wish, you can sprout your own lentils in advance of making this dish. Sprout lentils by soaking overnight and sprouting in sprouting jar for a couple days until tails appear. Sprinkle a bit of water a couple times a day. Once the tails appear stop watering and let dry to touch before transferring into a sealed container into fridge. Stays nice for a few days. If you do not have a sprouting jar, just lay in a thin layer in a colander. Just need a way to be watered and drained.
This salad is a nice to pack for lunch. I keep cleaned and chopped kale and sprouted lentils in fridge. Toss an a bowl with oil and vinegar currents and lentils on my way out the door. Grab a tomato and onion and chop it at work. I am always running late in the am.
Source of recipe: I had this at golden gate cafe in Detroit.