Here is another recipe from my October Unprocessed challenge! Kale salad. Around this time of year, the kale gets sweeter as the weather gets colder. This isn’t something I make too much earlier in the season because the greens can be too tough.
Anyway, back to lunch. I love big salads for lunch, piled high with whatever veggies and leftovers I have in the fridge. today it happened to be sweet corn, avocado, and apples.
First, I washed the kale, ripped it into little pieces and then stuffed as much of it as possible into my Tupperware container. I squeezed a lemon slice over it and drizzled on some olive oil and apple cider vinegar. next, I massaged the dressing into the kale. This helps make the greens more tender. I find that if I do this the night before and leave it in the fridge, the kale looks like it has been steamed and is even more tender. I think the acidity of the vinegar breaks it down. To finish I cut the toppings into little pieces and sprinkled them on top.
I popped the top on the container and threw it in my lunch bag, then into my backpack. Don’t forget a fork!
I try to have some protein on lunch salads, like a hard boiled egg or beans. I n this case, I didn’t have either, so I packed half of a peanutbutter sandwich. The salad was sweet, refreshing, and kept me full all afternoon.