Lunchtime check-in: Chopped kale salad

(FYI- You can see my Mother’s Day weekend recap on The Mini Skirt.)

I didn’t plan on doing a lunchtime check-in today, so as you can see, I didn’t attempt to make my lunch look pretty and just used the closest bowl that I could find at the time (also not pretty).

As far as the ingredients, I totally winged it and mixed in whatever sounded appealing.  I was truly shocked that the salad turned out to be so delicious, and despite the total lack of presentation, I figured that it was extremely worthy of sharing.

Chopped kale salad

I obviously didn’t measure the ingredients, but these approximations should be pretty accurate.


2 1/2 cups of chopped kale

1 tablespoon of raisins (I used Newman’s Own Organics– my favorite!)

1 tablespoon of sunflower seeds

1/4 avocado

1/4 cup of sliced beets

1/2 a medium sweet potato

1/4 cup sliced onion

1/2 a golden delicious apple (chopped)

1 teaspoon of olive oil

1/2 tablespoon of  Trader Joe’s natural rice vinegar

Dash of sea salt


All I did was add the chopped kale to my bowl along with the avocado, oil, and vinegar, and I massaged it all together to soften and coat the kale. Then I added all of the remaining ingredients and tossed them well.

I’ve been on a major kale kick lately, so this salad will probably be a lunch staple for at least the next week or so.  It will be even more perfect in the fall with some dried cranberries in place of the raisins and maybe some chopped pear.  Always thinking ahead… 🙂

What did you have for lunch today?

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