Baby Kale Salad with Black Lentils, Apache Apricots, and Feta Cheese

Our early season Apache apricots shine through this eats like a meal salad.



  • A single 9 oz.  a container of baby kale or 2 bunches of regular sized kale
  • 3 Apache apricots, cut into 8 pieces each, 24 slices in total
  • A ½ cup of cooked black lentils dressed and seasoned (follow instruction on the packaging)
  • 4-6 ounce of feta cheese, crumbled
  • 1 small spring onion, finely diced or thinly sliced, salted then, macerated in vinegar or lemon juice
  • Quality olive oil to taste
  • Quality vinegar or Meyer lemon juice to taste
  • Kosher salt and freshly ground black pepper


  • Place ingredients in a large mixing bowl, Season and dress to taste.
  • Place dressed ingredients on a large serving platter and serve at once. 

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