I think lacinato (black) kale is best here, but I have had success with chopping up a few handfuls of bagged organic baby kale from costco; whatever works to get you into kale, do it!
Ingredients
salad:
1 cup cooked black lentils*
3 cups ribbed and chopped kale
a handful of chopped parsley
1 green apple, diced
one english cucumber, seedy centers scraped out, diced
½ cup toasted pepitas
1 cup shaved parmesan
dressing:
one clove garlic
1 tablespoon honey
1 tablespoon dijon
juice of one lemon
⅓ cup extra virgin olive oil
salt and pepper
Instructions
In a large salad bowl, combine the kale, parsley, lentils, apples, cucumber, pepitas and parmesan.
For the dressing, blitz everything in a blender, until garlic is smooth. Add salt and pepper to taste.
Pour the dressing on the salad and toss well to coat.
This salad will last for a few days in the fridge. It starts to lose a little crunch after the first day, but it's still delicious.
*To properly prepare lentils, give them a good rinse then place in a bowl with a lid. Pour filtered water over the lentils to cover them by about 2". Add 1 tablespoon of apple cider vinegar for every cup of lentils. Cover and leave on the counter for 8-16 hours. When you are ready to cook them, drain, place in a saucepan, and add enough water to cover by about 2". Simmer for 10-20 minutes or until they are just tender. Remember: soaked lentils will cook much faster than unsoaked... keep an eye on them to avoid mush. I like to add salt after the water comes to a boil. If you just can't wait to make this salad (I've been there!) don't fret- cook your lentils with just a good rinse and without soaking before cooking. You'll survive. Trust me.
Recipe by Pigforkr at http://www.pigforkr.com/crunchy-green-salad/