I didn’t make any new year’s resolutions this year (oops!), but there’s something about starting a new year that still inspires me to eat healthy. Couple this healthy-eating inspiration with my desire to branch out any try some new lunch options for my work week, and you’ll understand why I was stoked to discover this recipe for Taco Kale Salad from How Sweet Eats.
The perfect work week lunch is three things…
- Full of flavor
- Quick to assemble and pack in the morning
…and this salad totally fits the bill! I devoured this salad every day last week, and still wan’t sick of it come Friday.
I prepped all of the ingredients on Sunday night so that I could easily assemble my salad each morning. (Note: I left out the homemade tortilla crisps and the cheese because I was being lazy.) On Sunday I washed and tore up the kale, sliced all the veggies (except the avocado), and made the salad dressing. The salad dressing kept just fine in a glass container with plastic lid in the fridge. Each morning I added the olive oil to the kale, topped the kale with all the pre-sliced veggies and freshly sliced avocado, and drizzled on the salad dressing. Everything stayed fresh and crisp in a glass container in the office fridge until lunch time. I can’t remember the last time I was so excited about a bowl full of vegetables, but this salad will be on heavy lunch rotation for the foreseeable future.
Get the recipe here.
All images via How Sweet Eats.