Kale Lentil Salad
This is a replica of a Market Hall salad that can just be made with containers of things from Berkeley Bowl. This version is significantly cheaper than a trip to Rockridge.
In a giant metal bowl, mix:
- Two bunches of dino kale, washed, shredded, and then massaged with olive oil
- 2 cups of green lentils cooked with bay leaves
- Cup or so roasted, unsalted almonds, roughly chopped
- One square of sheep feta, chopped
- One half-quart container of Castelvetrano olives, roughly chopped
- (Optional) Two small avocados, diced
Add olive oil, sherry or red vinegar, and salt to taste.