Kale Salad with Lemon Shallot Vinaigrette
I’ve tried to fight it for a while, but finally realized that the only way to pack a salad for lunch at work is to dress it in the morning in a big bowl so you can mix it up and ensure every ounce of salad is covered. If it makes it a little soggy by lunchtime, so be it. It’s better than bringing a dry salad with dressing on the side and having no big bowl or set of tongs to toss it the right way.
That said, I’m experimenting with more salads lately and my journey has been very easy since visiting my sister and her fiancee over Christmas. Jill (my soon-to-be sis-in-law) knows her way around the kitchen and has made some of the best salads I’ve had to date. I got hooked on one she made and that is this recipe. The salad ingredients makes one salad and the dressing can handle two salads.
INGREDIENTS:
FOR SALAD
2 cups chopped kale
1 /2 cup chopped up “Just Chicken” by Trader Joe’s (or you can make your own chicken. I just like the convenience)
4-5 raw brussel sprouts, sliced thinly
5-6 baby carrots, chopped up
Small handful of walnuts, chopped up (I get the “baking pieces” kind from TJ’s)
1/2 of your favorite type of apple, sliced thinly
FOR DRESSING
1/4 cup avocado oil
1/2-3/4 a lemon for its fresh juice
1-2 TBSP red wine vinegar
1 shallot, finely chopped
Salt and pepper to taste
DIRECTIONS:
Combine all dressing ingredients in Tupperware or actual salad dressing container and shake vigorously.
Combine all salad ingredients and pour half the dressing on top. Use tongs or what-have-you to toss and coat the salad.
Enjoy!
