Lentil & Kale Salad with Pumpkin Seeds & Hard Boiled Egg

Instructions

Place a large skillet over medium heat and spray with non-stick cooking spray. Add zucchini and cook for two minutes, flip and cook for two minutes more or until browned on both sides. Remove and set aside.

Turn off heat and add chopped kale to the pan. Leave untouched for a few minutes to allow it to wilt.

In a large serving bowl, combine olive oil, white wine vinegar, cumin, salt, and cayenne pepper; whisk to combine. Add lentils, lima beans, kale, and sautéed zucchini and toss gently.

Sprinkle with pumpkin seeds and serve with sliced hard-boiled eggs.