Kale is a hearty green that holds up well with a light and lemony dressing in this kale salad that will last for a few days.
It’s recipe redux time once again, and this month’s theme is . . .
Limpin’ Along for Lunch
“Ever get in a lunch rut? Need new ideas for packing your kids’ or your own lunch? Are packable noontime options dwindling? Surely you’ve met the ‘What shall I pack for lunch?” question head-on with creative ideas. Please share your healthy lunch recipe – so we can swap it into our own rotation.”
I usually work from home and my children are grown so packing lunch has not been an issue for me lately. But lunch can be a bit daunting because most days I tend to just grab whatever needs to be eaten up. There are times where there are not leftovers so I find myself scratching my head trying to think of something healthy to eat quick. I’m not a sandwich person, so that usually leaves me with salad for a quick lunch. That’s why I try to keep a good selection of salad fixings on hand and ready to go so I can throw a healthy lunch salad together in a few minutes on any given day.
One of my favorite salads is a simple kale salad with cabbage. I make it early in the week and the kale is sturdy enough that it will last for a few days. Once I combine the kale and cabbage I will toss it with a small amount of dressing so it won’t get soggy.
When it’s ready to serve, I top it off with walnuts and dried cranberries or raisins and a little bit more dressing.
To keep things interesting, I change up what I eat along with the salad. On day one I will eat the salad as is with a cracker or two spread with fresh hummus. On day two I might add some lean protein, and on day three, some avocado slices and a hard boiled egg. Other interesting add-ins could be left over quinoa or your favorite whole grain, sliced mushrooms, carrots, almonds – whatever in you have in the fridge. That’s what I like about basic salads like this, you can add just about anything to change it up and you won’t be limpin’ along for lunch anymore!
- 1 Bunch of Kale removed from stems and shredded in food processor or chopped with a knife
- ½ head of small to medium cabbage shredded or chopped witha knife about 1½ to 2 cups
- 1 cup raisins or craisins
- ¾ cup chopped walnuts
- 4 ounces olive oil
- 2 ounces fresh lemon juice
- 1 clove garlic
- 1 teaspoon honey
- Shred or chop the kale and cabbage and mix together
- Add the walnuts and ¼ to half of the dressing and mix in well
- Drizzle with desired amount of dressing just before serving
Be sure to check out some other lunch suggestions from the Recipe Reduxers below: