Pack A Power Lunch

Lacinato kale from the garden

Need a make ahead, balanced meal to take to work?  This one dish salad has lots of protein with hearty greens and some carrots and onions for good measure.  This recipe makes a large amount so there is plenty to share or save the leftovers for the next day!  It’s important to really work the olive oil into the kale.  The oil helps to break down the cell walls of the plant making it possible for your body to get the vital nutrition inside.  It also makes it much easier to digest.  Not all canned tuna is created equal, wild caught tuna from Crown Prince is a sustainable company with a high quality product.  I always get the no salt added so I can give the water from the can to my kitties!

Yoshi and Ms. Kitty Rickets

This raw salad is easy to assemble once you’ve prepped all the veggies.  I like to stack the kale up once I’ve removed the stems and slice the all the leaves together into thin ribbons.

Ingredients:

2 large bunches of kale, center stalk removed, sliced into ribbons

1/3 of a medium onion, sliced in very thin half moons

1 large carrot, grated

enough olive oil to coat the kale, about 1-2 Tablespoons

2 teaspoons balsamic vinegar

4 Tablespoons mayo

3 tablespoons mustard, I like Trader Joe’s Spicy Dijon

salt and pepper to taste

2 cans of tuna, drained

Combine the veggies in a large bowl with a few dashes of salt, the balsamic and olive oil to coat.  Massage the oil in with your hands or using a broad flat wooden spoon.

In a separate bowl, combine the tuna with the mayo and mustard, add salt and pepper to taste.

Add the tuna to the kale and mix well to combine.  This makes about 4 generous servings and is a well-balanced, make ahead, take along meal.  The leftovers will still be good the following day.  And, if you have nori sheets, this salad makes an excellent filling.

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