Lentils Avocado Oranges Pecans and Kale with Ginger Dressing

Ingredients

• ¼ Cup finely diced onion
• 1 Tablespoon canola oil
• 1 Cup green lentils, picked over and rinsed
• 1 clove garlic
• 1 bay leaf
• 2 Cups water
• 2 Teaspoons salt
• 1 avocado, cut into 1/2-inch dice
• 1 medium orange, sectioned
• 3 Tablespoons pecan halves, toasted
• 4 Ounces baby kale, whole leaves
• 2 Tablespoons parsley leaves
• Grated zest and juice of 1 lemon (about 3 tablespoons juice)
• ½ Cup canola oil or grapeseed oil
• 2 Tablespoons ginger juice
• 2 Tablespoons honey
• Salt and fresh ground black pepper

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