Marinated Kale, Romano Bean and Carrot Salad

I bring my lunch to work pretty much every day. It’s hard when you have a lot going on the eat healthy but it’s harder when you don’t pack a healthy lunch and you eat out. For that reason I’m always looking for shortcuts to quick, healthy and satisfying lunches that will keep me fueled through the work day.

Where it’s summer, I’m making salads. Quinoa salads, garden salads, couscous salads and now marinated kale salads!

Do you remember the first time you brought a salad to work and dressed it before you left? It was soggy and limp and most likely inedible. Or the multiple times you made a salad and forgot to bring dressing so either went without or had to beg for, borrow or buy one? Well kale can be dressed the night before and still be delicious the next day. In fact it can even last 48 hours refrigerated without wilting so much it’s inedible. Add some beans for protein and fibre and carrot for color and sweetness and we have the start of something good. Top with your choice of fresh ingredients before eating and you have a healthy, filling lunch that will get you through the day.

Marinated Kale, Romano Bean and Carrot Salad

• 2+ 1/2-3 cups organic kale,  washed and cut into ribbons
• 1 can of romano beans, rinsed and drained
• 1 cup of shredded carrot
• 2 green onions, sliced

dressing

• 2 tbs olive oil
• 1+1/2 tbs apple cider vinegar
• sea salt and pepper to taste

addtional toppings

• 1-2 tbs of flax seed
• diced tomatoes/cherry tomatoes
• diced avocado
• 1/4 cup of cooked quinoa
• fresh herbs
• fresh red pepper
• grilled eggplant
• chopped green olives
• pine nuts, walnuts or pecans
• croutons

Method

Wash and stem kale, roll up with finger tips and cut into ribbons not quite a chiffonade, you want them about 1/4″ width.

Place in a medium sized bowl with the rinsed and drained romano beans. Grate carrot and thinly slice green onions and add to bowl. Toss.

Make the dressing. In a small bowl whisk olive oil into apple cider vinegar and season with salt and pepper. Pour over greens and toss well until everything is coated.

Cover bowl and let sit overnight or at least for 2-3 hours. The salad will keep for two days. Makes 2 large or 4 small servings.

Prepare any add-ins the night before or set aside in a separate container so it’s ready to go when you are. I added chopped tomato and brought sourdough croutons to add later.