I found this salad recipe while google searching for easy and healthy weekday dinners. It was almost 5pm on a weeknight, I had no idea what to have for dinner, and I did not want to waste money on restaurant food.
For those that aren’t chefs, this salad takes zero skills. For those that don’t like salads, I get it. I am never excited about a salad. In my opinion, it’s the most annoying and least tasty way to get your vegetable servings. I never order them when dining out because I am skeptical about how healthy a salad is after being drenched in dressing and topped with heaps of sugary pecans and cheeses. I’d rather be on the safe side and get that veggie burger sub sweet potato fries instead of a potentially unhealthy salad. That was until I made this Kale and Apple salad.
The full recipe is here. It is easy, cheap, and you’ll have leftovers so you can actually pack your lunch the next day and not just say you’re going to and buy chipotle instead.
Have the following ingredients available:
- 1-2 bunches of kale
- 2 large lemons
- slivered almonds (buy in the bulk section, so you don’t have to buy a $10 pack of almonds you don’t need)
- 1 honey crisp apple, sliced ( I cut into semi-oval shapes)
- Olive Oil, Salt, and Pepper
- The recipe calls for grated pecorino and dates. If you’re feeling fancy, throw them in the shopping cart! If not, save the dollars for some salmon fillets and bread rolls to make a complete meal.
Squeeze the lemon juice into a large bowl. Add the olive oil and salt, stir. Tear the kale leaves from the stems and place in the large bowl. Throw in the almonds and sliced apple. Mix the contents with your hands. Let the salad sit while you cook the salmon and heat up the dinner rolls. Enjoy!