The cool thing about making kale salad is that you can let it sit (all dressed and everything!) for hours and hours and it just gets better.
As I was planning our little picnic for the sand dunes last weekend, I knew it was going to be a long day and II wanted to bring along things that were healthy enough to get us though without wanting to take a snooze. We brought grilled chicken drumsticks, almonds, peaches, a few granola bars, sliced deli turkey, a peanut butter/honey sandwich for AB and this salad. We had dunes to hike and water to splash in and a four hour drive back to our house, darn it…no time for a post-lunch rest in the sand.
Anway. Kale is the perfect pack-able green. This recipe is super basic (but it has about 15 grams of protein per serving!) so you should feel free to snazz it up a bit. I actually ate this along side of a peach, and thought that a chopped up peach would be perfect up on top of it. I’m pretty sure if you kept it in a cooler (or if it wasn’t super hot during the day) this would even make it a few days if you were camping.
Also, bonus. We forgot forks and this was totally manageable with fingers. FYI.
seedy kale salad
- 1 head curly kale (tuscan would work well too)
- 2 T olive oil
- 2 T rice vinegar
- 1/4 C sunflower seeds
- 3 T hemp seeds
- garlic salt (to taste)
pour the olive oil and vinegar over the washed and torn up kale and massage it around with your fingers a bit to get it all coated. Then top it with the rest of the ingredients. Easy peasy.