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You are here: Home / Recipes / Fridge Friendly Kale Salad

March 26, 2019

Fridge Friendly Kale Salad

I’ve been pre-mixing salads, usually out of kale, that I can very quickly plate and dress during the week for lunch or a dinner side. I got in the habit of buying a Roots bowl and eating it twice for lunch, but time and budget don’t always allow that. So I made a copycat version of their famous El Jefe bowl to enjoy for lunches and dinner sides.

This hearty kale salad can stand up to your fridge. Unlike delicate lettuces, kale will not wilt next to a cucumber or bean (and if it does, it’s just all-the-more tender). The original El Jefe has brown rice and chicken on top. I swapped in cooked farro for rice (because it’s my jam!) and added whatever protein I had on hand at the time – a little salmon leftover from dinner or a fried egg.

Add your avocado, optional extra protein, and dressing at the last minute. Do you know one of my favorite dressing short cuts? Ask for extra sauces to bring home whenever you do go out! Or use your favorite bottled brand or make a batch of my favorite homemade dressings.

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5 from 1 vote

Fridge Friendly Kale Salad

This copycat El Jefe bowl will last in your fridge for a few days. Add avocado and dressing and you have a hearty, tasty lunch ready to rock in minutes.
Course Lunch, Salad
Cuisine American
Keyword avocado, black beans, corn, farro, kale
Prep Time 10 minutes
Servings 4 servings

Ingredients

In Advance

  • 3 cups of kale, torn into bite-size pieces pre-washed will save you time!
  • 1 cucumber chopped
  • 1 can of black beans rinsed and drained
  • ½ cup frozen corn cooked and drained
  • 1 cup of cooked farro or any whole grain like brown rice wheat berries or bulgur
  • Cilantro to garnish
  • Squeeze of lime
  • Salt and pepper

At serving

  • Salad dressing of your choice
  • 1 avocado sliced

Instructions

  • Mix everything except avocado and dressing in a large tupperware and shake to combine.
  • When you're ready to serve, add avocado and dressing.

Related

Filed Under: Recipes

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Comments

  1. Charmaine Ng | Architecture & Lifestyle Blog says

    March 26, 2019 at 7:11 am

    I really wish kale was cheaper in Hong Kong (it’s one of the most expensive veggies here because it’s imported). The salad sounds delicious! 🙂

    Charmaine Ng | Architecture & Lifestyle Blog
    http://charmainenyw.com

    Reply
  2. Suz says

    March 26, 2019 at 9:57 am

    Great idea! On Sundays I also make ahead a huge bowl of crunchy salad for the week and add more delicate toppings at serving time. A real time saver for sure. Chopped radish, peppers, and shredded carrot stay nice and fresh for several days along with a crunchy green. .

    Reply
  3. Vicki says

    March 26, 2019 at 3:40 pm

    I need to do this! A Big Bowl of prepped salad would make my life so much easier.
    Thanks Kath

    Reply
  4. Cyndi says

    March 26, 2019 at 9:24 pm

    Thank-you!

    Reply
  5. Ttrockwood says

    March 30, 2019 at 12:21 am

    I make a huge batch of massaged kale salad wvery sunday- i cut the kale into thin shreds and massage in a little salt, lemon and olive oil. It gets a lot more tender which i prefer- and lasts a good 3-4 days in the fridge. I just add whatever ingredients when I’m packing my lunch. Any massaged kale I don’t use by the end of the week gets sautéed or added to soup!

    Reply
  6. Rhonda says

    March 30, 2019 at 2:58 am

    Looks very delicious!

    Reply
  7. Andrew says

    April 3, 2019 at 10:14 am

    5 stars
    Oh, Kath! Thank you so much for sharing! Gonna try tomorrow morning. 😀

    Reply
  8. Arthur says

    April 4, 2019 at 9:22 am

    5 stars
    Ohhh, Kath! Thank you so much for sharing this recipe. Your salad looks so delicious that i will totally make it tomorrow!

    Reply

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