Easy Lunch: Italian Kale Salad

Back to work after the long weekend, ugh. I get so bored buying my lunch out during the work week. How much Chipotle can a girl eat? Plus it gets expensive here in San Francisco – $16 for a Caesar Salad?! NOPE. But then there’s the other me that whispers: “But you are so lazy and you hate chopping the vegetables necessary to make your own salads at home.” Truth, other me. Truth.

The antidote to a delicious salad on the cheap with minimal chopping? The Italian Kale Salad. I timed myself and it took me 15 minutes (+5 for cooking the tofu) to prep three salads for the week.That’s about 6 minutes a salad, seems worth my time. Dressing: Lemon, salt and pepper (ZERO CALS). Bonus: Because it’s kale, the salad doesn’t get soggy, so you can leave in the fridge for a few days.


Hummus and chicken or tofu are a plus to give the salad a little more protein! I personally like the tofu even though I’m not a vegetarian. It’s super easy to make: Cut it into squares. Put it in a saute pan with a little oil. Brown. Literally, done.


  • Kale
  • Kalamata Olives
  • Pepperoncinis
  • Garbanzo Beans
  • Tomatos
  • Onions
  • Salami (Replace with cucumbers for a healthier, meat free version)
  • Dressing: Lemon, salt + pepper (Trust me it’s good)


Tofu or ChickenIMG_6844


Best served on a sunny bench away from your desk.


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