Tangy Kale and Sweet Potato Bit Salad for a “Brown Bag” Lunch

I am going on a field trip tomorrow with my oldest. I always like to pack a salad for my lunch, but a dressed salad can be tricky to take for a “brown bag” lunch. My solution is to use a hearty green, like kale, so it doesn’t get soggy and wilt.  It makes the not-so-tender leaves softer and full of flavor.photo(68)


Here is salad #4 in my “A Salad Each Week” series. This super healthy salad can be dressed and saved for a few days since the kale and raw sweet potato actually need time to absorb the dressing so they are tender when eaten. Make a large batch, separate into individual containers, and you have instant meals to pull out and go!


Tangy Kale and Sweet Potato Bit Salad

4 cups kale, chopped
1 small, raw sweet potato, peeled and diced
2 Tablespoons purple onion, diced
2 Tablespoons Coconut oil
2 teaspoons of balsamic vinegar
1 teaspoon lemon juice
1 teaspoon stone ground mustard
1-2 garlic cloves, minced
Salt and pepper to taste

 

Place coconut oil, vinegar, lemon juice, mustard, garlic and S&P into a bowl and whisk. Add in kale, sweet potatoes, and onion and toss to coat. Place in fridge to chill for at least a few hours. Enjoy!

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Key Lime Corn and Black Bean Salad – Recipe #5

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Here is salad #5 in my “A Salad For Each Week” series. I used the sweet and sour Florida Key Lime to add flavor to the beans and corn. A bit of healthy fat was added in with some organic coconut oil. (Lime + Coconut = Wonderful!) I turned this into lettuce wraps and served with turkey burgers and caramelized onions. You could add slices of avocado to the wraps or chunk some of them up to add to the salad itself. This also makes a great “salsa” for chicken, fish, or pork.

Key Lime Corn and Black Bean Salad

4 cups organic corn kernels (frozen and thawed or fresh off cob)
1 1/2 cups organic black beans (drained and rinsed if using canned)

2 cups diced fresh tomato
1/3 cup purple onion, diced
2 Tablespoons Coconut oil
1 tablespoon fresh key lime juice (about 2 limes)
1-2 garlic cloves, minced

1/2 teaspoon cumin
Salt and pepper to taste

Place coconut oil, juice, garlic, cumin, and S&P into a bowl and whisk. Add in corn, black beans, tomatoes, and onion and toss to coat. Place in fridge to chill for at least a few hours. Serve in whole romaine leaves, over chicken or pork, or scoop up with tortilla chips. Enjoy!

“A Salad For Each Week” Recipes:

  1. Broccoli and White Bean Salad

  2. Asian Purple Cabbage Slaw

  3. Fresh and Minty Cantaloupe and Tomato Salad

  4. Tangy Kale and Sweet Potato Bit Salad

Tangy Kale and Sweet Potato Bit Salad – Recipe #4

photo(68)


Here is salad #4 in my “A Salad Each Week” series. This super healthy salad can be dressed and saved for a few days since the kale and raw sweet potato actually need time to absorb the dressing so they are tender when eaten. Make a large batch, separate into individual containers, and you have instant meals to pull out and go!


Tangy Kale and Sweet Potato Bit Salad

4 cups kale, chopped
1 small, raw sweet potato, peeled and diced
2 Tablespoons purple onion, diced
2 Tablespoons Coconut oil
2 teaspoons of balsamic vinegar
1 teaspoon lemon juice
1 teaspoon stone ground mustard
1-2 garlic cloves, minced
Salt and pepper to taste

 

Place coconut oil, vinegar, lemon juice, mustard, garlic and S&P into a bowl and whisk. Add in kale, sweet potatoes, and onion and toss to coat. Place in fridge to chill for at least a few hours. Enjoy!

“A Salad a Week” Recipes:

  1. Broccoli and White Bean Salad
  2. Asian Purple Cabbage Slaw
  3. Fresh and Minty Cantaloupe and Tomato Salad