Kale is one of my favorite vegetables and I like that fact that it is so versatile. It’s easy to toss in a salad, saute with a little olive oil as a side dish, or bake in the oven to make kale chips. Kale is also fairly inexpensive. Our local grocery store has organic kale consistently for .99 a bunch. That’s a great deal! It’s cheaper for me to buy the organic kale than any kind of lettuce for a salad. Plus, I like the crunch and heartiness of kale, so I feel full after eating a salad for lunch.
This colorful kale salad is super easy to make and flexible. The base is made from chopped kale and broccoli, which unlike some lettuces, holds up really well in the fridge. I usually make a huge bowl of this on a Sunday afternoon so that it is ready to go for the week. I can then add whatever I want/have on hand to go on top and make it a little heartier for lunch.
When I’m making this salad as a side for dinner, I add cherry or grape tomatoes and chopped yellow, red, and orange peppers to the top.
This salad is full of great vegetables and really fills you up! This is my favorite combination, but you can add even more great veges if you like them and have them on hand. Some additions I have added are shredded carrots, alfalfa sprouts, and fresh herbs (mostly cilantro and parsley) although the sprouts and herbs are best added last minute, because they will wilt/get kind of mushy and keep everything from tasting really fresh. If you are serving this with a dressing, make sure to add it just before serving to avoid it wilting the veges too much.
This has been my go to salad for years. It tastes great with all kinds of dressings, although I think it tastes best with a homemade vinaigrette. For busy workday or school lunches, I put a small portion in a bowl and top it with a little protein – shredded cheese, chopped chicken, leftover taco meat, or a handful of nuts or pumpkin seeds. This makes for a super fast lunch that doesn’t slow us down getting out the door in the morning.