Name: Lime‑Infused Lentil & Kale Salad with Marinated Artichokes
Yield: 4
Cuisine: Various
Ingredients: 1 large bunch (about 10 oz) Tuscan kale, stems removed and torn into ribbons; 1/2 tsp Kosher salt; 1/4 cup Raw almonds, coarsely chopped; 3 stalks Scallions, white and green parts separated; 4 Garlic cloves, smashed and peeled; 3 strips Lime zest strips (about 3 thin strips); 1 lime Lime juice; 1/3 cup Extra‑virgin olive oil; 1 Tbsp Cumin seeds; 1/2 tsp Crushed red pepper flakes; 1 1/2 cups Black beluga or French green lentils, rinsed; 3 cups Vegetable broth (low‑sodium); 5 oz Feta cheese, crumbled; 1 cup Castelvetrano olives, pitted and roughly chopped; 1 cup Marinated artichoke hearts, drained and quartered; 2 Tbsp Pumpkin seeds (pepitas), toasted

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