I just love having one big salad as a meal, and this one really does the trick. It’s packed with protein and healthy fats from lentils and turkey bacon, while the hearty blend of kale and Brussels sprouts provides a nutrient-dense, satisfying base. Kale also offers magnesium, a mineral most of us are deficient in. It plays a crucial role in optimizing body functions—from muscle and nerve function to mood and cardiovascular health. So enjoy this salad knowing you’re fueling your body with everything it needs to thrive—one delicious bite at a time.
Fennel Bacon and Lentil Kale Salad
![Fennel Bacon and Lentil Kale Salad](http://drhyman.com/cdn/shop/articles/lentilhero.jpg?v=1723488277&width=1500)
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
![](https://cdn.shopify.com/s/files/1/0279/9910/9251/files/lentil1.jpg?v=1723487968)
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.
![](https://cdn.shopify.com/s/files/1/0279/9910/9251/files/lentil2.jpg?v=1723488043)
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.
![](https://cdn.shopify.com/s/files/1/0279/9910/9251/files/lentil3.jpg?v=1723488079)
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.
![](https://cdn.shopify.com/s/files/1/0279/9910/9251/files/lentil4.jpg?v=1723488106)
Step 4
In a large mixing bowl, combine the shredded Brussels sprouts, kale, mint and dates.
![](https://cdn.shopify.com/s/files/1/0279/9910/9251/files/lentil5.jpg?v=1723488147)
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.
![](https://cdn.shopify.com/s/files/1/0279/9910/9251/files/lentil6.jpg?v=1723488181)
Step 6
When ready to serve, chop the turkey bacon slices to ½-inch strips and add to the salad with the lentils.
![](https://cdn.shopify.com/s/files/1/0279/9910/9251/files/lentil7.jpg?v=1723488219)
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
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