Ingredients
1 ripe avocado, halved, pitted, and peeled
1 teaspoon minced garlic
2 tablespoons minced shallot
1/4 cup fresh lemon juice, plus wedges for serving
1/4 cup extra-virgin olive oil
Coarse salt
1 bunch (10 ounces) Tuscan kale, stems and center ribs removed, thinly sliced
2 2/3 cups cooked lentils (from a 17.6-ounce vacuum pack or two 15-ounce cans, drained and rinsed)
Sliced extra-sharp cheddar (preferably aged), chopped roasted salted almonds, and sprouts, for serving
Preparation
Pulse together avocado, garlic, shallot, lemon juice, oil, and 1 teaspoon salt in a blender or food processor until smooth. Toss two-thirds of dressing with kale in a bowl. Divide mixture among 4 serving bowls along with lentils, cheddar, almonds, sprouts, and lemon wedges. Serve, with remaining dressing on the side.
