This Big Batch Salad Lasts All Week Long!
Meal planning and prep saves me so much time and energy, and keeps me eating healthy throughout the week. This delicious salad has been my go-to lately. I can make it in big batches and it lasts all week long! (And it's a super healthy meal that my husband actually loves!) It's also great for big groups, picnics or as an on-the-go option! It’s also handy to have on hand for last-minute hosting! I love that I can just grab this from the fridge if I need something quick to feed guests - it’s always a hit!
This recipe is easy to make, and there are endless ways to customize it. It’s a great base to build a killer salad just the way you like it. Top it with avocado, tuna or chicken, pecans or almonds, goat cheese, a soft boiled egg, or eat it just the way it is!
Makes 12+ Servings
INGREDIENTS:
2 bunches of kale (I prefer tuscan kale!)
1/2 red cabbage
4 large carrots (peeled)
Dressing:
2 lemons, juiced
1 cup olive oil
1/4 cup Dijon mustard
1 Tbsp fresh ginger, peeled and grated
2 cloves garlic, grated
1 Tbsp maple syrup
1/2 tsp. sea salt
A few dashes of ground pepper
INSTRUCTIONS:
Wash and dry all of the salad ingredients. Chop the kale first by slicing it down the middle to remove the stalk, then slicing it into thin strips. Then cut the red cabbage into thin strips. Peel the outer layer of the carrots and throw those bits away, then use your peeler to shave the carrots into thin strips.
Place all of the chopped salad ingredients into a large bowl and mix well. If you are meal prepping, cover with plastic wrap and place in the fridge!
In a separate large bowl, combine all the dressing ingredients and whisk until thoroughly combined. Pour into a large mason jar or container with a lid and place in the fridge. (To prevent the lemon juice from causing your mason jar lid to rust, place a piece of parchment paper between the lid and the jar!)
When you're ready to eat the salad, portion out some of the salad mix into a bowl. Then shake the dressing well and pour a good amount over the salad and mix well so that everything is thoroughly coated - the dressing totally makes this dish! Then, add as many toppings as you’d like! Just a simple can of tuna pairs surprisingly well with it! My favorite combination is avocado, baked chicken breast, goat cheese, and pecans! This salad is pretty dense, so it helps to have a variety of toppings!
