WARNING: Eating this salad will make you happy! :o)
I think next time I make this I’m going to add some broccoli. It was definitely good without it, but I think the broccoli would kick it up another notch!!
This recipe is vegan-friendly and makes enough salad to last for six days. On the other hand, if you wanted to add some lean protein like chicken breast that would be good too. It’s very flexible!
1 bunch green kale (PLU#4627), stems removed
2 TBS extra-virgin olive oil
juice from one fresh lemon
1 tsp sea salt or Himalayan salt
1 bag (12 oz.) broccoli cole slaw mix
1 bag (10 oz.) shredded carrots
1 pint cherry tomatoes, quartered
1 package (6 oz.) edamame, shelled*
5 oz. reduced sugar dried cranberries
1/2 cup toasted cashews
*If you’re avoiding soy (edamame), you can use chick peas or white beans instead (1 can, rinsed).
1. Pull kale greens off the stems and place in a colander. Rinse and pat dry with a paper towel. Place the greens in a large, sturdy bowl. Add EVOO, lemon juice, and salt. Use a pizza cutter to chop up the kale into bite-size pieces. If you don’t have a pizza cutter, you can massage the kale with your hands and continue to break it up into smaller pieces.
2. Add slaw mix, carrots, tomatoes, edamame, and cranberries.
3. Divide the mixture into 6 equal servings. It should work out to about 3 cups each.
4. Before eating, add 1 TBS toasted cashews.
No dressing is needed! But if you feel like it still needs something…a light vinaigrette would probably be your best option.
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