This hearty salad is perfect for meal-prep during busy weeks for a healthy on the go lunch. It can store in the fridge with the dressing mixed for 2 days, or the dressing on the bottom for 3 days, or up to 4 days with the dressing stored separately.
Keep the salad Meat-less and add crispy tofu, or top with protein like chicken or fish.
4 Servings
INGREDIENTS:
8 Cups Kale Leaves, washed and rinsed well
1 Carrot, shredded
1 Cup Cooked Quinoa
Sprinkle of Salt
Dressing:
1/2 Cup Creamy Peanut Butter
2 Tbsp Honey
1 Tbsp Rice Vinegar
1 tsp Fish Sauce
1/2 tsp Sesame Oil
1 Tbsp of Sriracha or hot Sauce of choice.
Water on hand to thin out dressing if too thick.
Lime Wedges to squeeze on top before eating.
INSTRUCTIONS:
Wash and Rinse Kale leaves, once dried, massage leaves with hands till leaves get soft and wilted. This is an important step!
Get one carrot and make julienne shreds.
Add Cooked Quinoa and a sprinkle of salt, Mix well.
Store in mason jars without dressing or with dressing. See Above for notes on how long to store.
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