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.
Fridge Friendly Kale Salad
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.
Charmaine Ng | Architecture & Lifestyle Blog says
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
Suz says
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. .
Vicki says
I need to do this! A Big Bowl of prepped salad would make my life so much easier.
Thanks Kath
Cyndi says
Thank-you!
Ttrockwood says
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!
Rhonda says
Looks very delicious!
Andrew says
Oh, Kath! Thank you so much for sharing! Gonna try tomorrow morning. 😀
Arthur says
Ohhh, Kath! Thank you so much for sharing this recipe. Your salad looks so delicious that i will totally make it tomorrow!