Figs are hard to find out of season, so we love to highlight them when the season hits. This simple entree salad lets the flavor and texture of ripe figs really shine. Smarts: If figs are not in season where you are, halved grapes make an excellent sub.
Make dressing - Whisk together lemon juice, vinegar, adobo sauce, mustard, honey, and paprika. Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)
Cheese / Avocados / Figs - Prep as directed.
Lentils - If using canned lentils, drain and rinse.
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Heat a skillet with cooking oil over medium heat. Add lentils with 1 Tbsp / 15 mL of dressing (for 4 servings; adjust if customizing) and saute until lentils are warmed through.
Gently toss together kale, avocados, cheese, figs, and lentils with remaining dressing until dressed to your liking. Top with sunflower seeds. Enjoy!