When you want a good healthy lunch, THIS kale salad is it! 🥬
It’s super easy, and mmm… so good!
Breakfast, lunch, or dinner - What’s your “problem” meal? The meal that you’re most likely to eat unhealthy?
For me, it’s lunch.
I’ve been eating the same smoothie for years. So much so that I’ve invested in a blender I bring along with me on vacation!
And we plan our dinners every week. We lay out meal planning a week at a time for shopping and prepping. It works …
But, oh … lunches can be such a problem.
I have several leftover meals lined up when I cook lasagna or chili. But some meals just don’t have leftovers. And lunch gets more challenging when we eat several of them in a row.
That’s when I want to grab something quick.
Luckily, I have a scrumptious kale salad recipe in my back pocket to whip up when I need it.
Because we all have days where work is hectic. You’re moving along for several hours, ticking off items on your to-do list, and making headway in your day.
Then lunchtime comes, and you’re starving! You just want something that will take away the hangries and leave you feeling full and satisfied AND healthy at the same time.
Enter …
The Superfast Lunch Kale Super Salad
1 small head of kale (I like lacinato or dinosaur kale)
1 orange pepper, diced
12 cherry tomatoes, cut in half
1 avocado
Vegan bacon*
Instructions
Wash kale and chop into bite-sized pieces. Place in a bowl.
Cut avocado in half, and squeeze both halves into the kale bowl. With your hands, gently massage avocado into the kale leaves.
Add orange pepper and cherry tomatoes to the bowl and toss. Add vegan bacon, and serve.
Enjoy!
*Want to make it easy? You can buy vegan bacon at your favorite grocery store. Or you can make it yourself! I have two recipes for you to try.
Easy Peasy Coconut Bacon
1 cup flake unsweetened coconut
1 teaspoon olive oil
1 tablespoon tamari
1 teaspoon smoked paprika
1 teaspoon maple syrup
½ teaspoon liquid smoke
Salt and pepper, to taste
Instructions
Preheat oven to 325 degrees F and line a baking sheet with parchment paper.
Add coconut, oil, tamari, paprika, maple syrup, liquid smoke, and salt and pepper to a bowl, toss until thoroughly coated.
Bake for 5 minutes and stir. Bake for another 5 to 10 minutes until the coconut is crispy and golden brown. Watch carefully, as it can burn very quickly.
Let cool thoroughly. Enjoy!
You can store leftovers at room temperature for a week, or in the freezer for a month.
Equally as Easy Tempeh Bacon
8 ounces tempeh
1 tablespoon olive oil
3 tablespoons tamari
2 tablespoons maple syrup
1½ teaspoon smoked paprika
1½ teaspoon liquid smoke
Dash of cayenne
Salt and pepper, to taste
Instructions
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
Slice the tempeh to create ~18 thin rectangular strips.
In a shallow bowl, whisk together all other ingredients. Taste and adjust seasoning accordingly.
Add the tempeh and toss to coat. Marinate for 15 minutes, flipping frequently to enhance flavor on all sides.
Transfer tempeh to baking sheet and arrange in a single layer. Reserve excess marinade.
Bake for 10 minutes, then flip the tempeh over. Brush with remaining marinade. Bake for another 10 minutes, or until browned and slightly crispy.
Enjoy! You can store leftovers in the refrigerator for up to 5 days, or in the freezer for up to a month.
So, there you go. One of the best salads to keep in your recipe book, waiting for the day when you aren’t sure what to make for lunch.
This is super easy - from fridge to plate in under 10 minutes. And you’ll be happy - and healthy - ready for whatever comes your way.
Lori
p.s. Yes, I find avocado to be one of THE EASIEST “dressings you can make. Simple squeeze it onto the kale and massage it in. Yummm!