Kale Salad – very easy, delicious, solid source of fiber and a great sub if you’re tired of regular salads. This is a rough idea of what how I make it and very easy to adjust to your own tastes.
- Servings: 8-10
- Calories/Serving: ~125
- Fat/Serving: 8g
- Carbs/Serving: 9g
- Fiber/Serving: 4g
- Protein/Serving: 5g
Takes about 15 minutes to prepare and can sit in the refrigerator for up to a week. Requires minimal cooking skills (doesn’t need to be cooked) and equipment (just a bowl, can opener and knife). This recipe is for anyone who can’t or doesn’t want to cook.
- 4-6 cups of raw kale
- 1 small can of sliced black olives
- 1 can/jar of roasted red bell peppers
- 1 can/jar of artichoke hearts
- 1 can of garbonzo beans (chick peas)
- 1 cup shredded carrots
- 2-4 tablespoons of olive oil
- 4 tablespoons of parmesan cheese
- dried oregano
- dried italian seasoning
- salt
- pepper
- 1 teaspon of lemon juice
- Remove the stems from kale and shred them by hand (or with chop with a knife). Even easier to just buy a bag of pre-washed and cut kale. Throw this in a large bowl.
- Drain olives and add to bowl
- Drain bell peppers and artichokes. Rough chop them and add to bowl
- Drain and rinse garbonzo beans before adding to bowl
- Add everything else to the bowl
- For spices adjust to your own taste
- Chill and serve.
