Dressing: ½c. Cashew Hummus. 1c. Kefir, plain. 1 tsp salt. Bowl: 2c. cooked Lentils, drained and cooled. 2½c. chopped kale leaves. ¼ tsp salt and black pepper. Bowl Garnishes: 1½ c. diced beets, cooked. 1 c diced cooked sweet potato, 2.c sliced cucumber. ½c. cup apple. ½c. Cottage Cheese. Place dressing ingredients in a bowl and whisk. Combine lentils, kale, salt and pepper in a bowl. Add desired amount of dressing and mix well. Divide the salad onto the bottoms of four bowls. Drizzle extra dressing on top. Garnishes: ¼c. fresh chopped dill, ¼c. toasted sunflower seeds. food.crs/recipes