Fennel Bacon and Lentil Kale Salad

Ingredients

Salad

• ⅓ cup French lentils
• 6 slices no sugar added pasture-raised turkey bacon
• 1 tablespoon fennel seeds, ground
• 3 tablespoons avocado oil
• 1 cup shredded Brussels sprouts, trimmed
• 6 cups thinly sliced curly kale leaves, packed, tough stems removed
• 20 fresh mint leaves, torn
• 3 dates, pitted and sliced
• ¼ cup roasted almonds, roughly chopped
• Freshly ground pepper (for serving)

Fish Sauce Vinaigrette 

• 3 tablespoons freshly squeezed lemon juice
• 1 small minced shallot (about 2 tablespoons )
• 1 ½ teaspoons low-sodium fish sauce
• ½ teaspoon dry chili pepper flakes
• 3 tablespoons extra-virgin olive oil

Method

Step 1

Bring a medium pot of water to a boil and add the lentils. Reduce heat to low, cover, and simmer for 15-20 minutes or until the lentils are tender but still have a bite to them. Strain lentils and dry on a paper towel. 

Step 2

Preheat the oven to 400°F, place turkey slices on a baking sheet lined with parchment paper. Prepare another baking sheet for the lentils. Sprinkle ground fennel seeds on top of the turkey slices.

Step 3

When lentils are dry, transfer to a bowl with the avocado oil and mix well. Transfer lentils onto the baking sheet and transfer to the oven along with the baking sheet of turkey bacon. Flip the turkey after 15 minutes and bake for 15 more minutes. After 30 minutes in the oven, remove both baking sheets. Strain the lentils to remove excess oil and place on a paper towel. Set aside.

Step 4

In a large mixing bowl, combine the shredded Brussels sprouts, kale, mint and dates.

Step 5

Make the fish vinaigrette by combining the lemon juice and shallots and let the shallots “pickle” for 5 minutes, then add the rest of the ingredients. Mix well to emulsify. 

Step 6

When ready to serve, chop the turkey bacon slices to ½-inch strips and add to the salad with the lentils.

Step 7

Top with dressing and mix well, preferably with your hands to massage the salad, making sure every kale leaf is coated with dressing. Top with almonds and freshly ground pepper before serving.

Nutritional analysis (per serving):

Nutritional analysis (per serving): Calories: 286, Total Fat: 19g, Saturated Fat: 3g, Cholesterol: 20mg, Fiber: 4g, Protein: 11g, Carbohydrates: 21g, Sodium: 335 mg, Sugars: 12g

We're grateful for our sponsor

At some point, all of us struggle with injuries.

Whether it’s an ankle sprain, a pulled muscle, or chronic soreness, an injury can derail our fitness goals and lead to pain and frustration.

Most of us take anti-inflammatories or painkillers when injury strikes. And while these do offer temporary pain relief, they don't heal the affected area.

That’s why I recommend PEMF wraps from Bon Charge. The infrared heat combined with pulsating red light sends healing energy into your body where you need it, helping your injury to recover faster. 

The combined frequencies also help you get more restful sleep, a vital yet often overlooked key for bouncing back from injury

I love my PEMF products from Bon Charge. I use them daily for maintenance and relaxation and whenever I need some extra attention for an ache or pain.

For the next 48 hours, my Mark’s Kitchen readers can get 25% off all PEMF mats and wraps when you use code MKNAUG25 at checkout.