Lentils Avocado Oranges Pecans and Kale with Ginger Dressing
Ingredients
- ¼ Cup finely diced onion
- 1 Tablespoon canola oil
- 1 Cup green lentils, picked over and rinsed
- 1 clove garlic
- 1 bay leaf
- 2 Cups water
- 2 Teaspoons salt
- 1 avocado, cut into 1/2-inch dice
- 1 medium orange, sectioned
- 3 Tablespoons pecan halves, toasted
- 4 Ounces baby kale, whole leaves
- 2 Tablespoons parsley leaves
- Grated zest and juice of 1 lemon (about 3 tablespoons juice)
- ½ Cup canola oil or grapeseed oil
- 2 Tablespoons ginger juice
- 2 Tablespoons honey
- Salt and fresh ground black pepper
Instructions
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