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.
- Kalamata Olives
- Garbanzo Beans
- Salami (Replace with cucumbers for a healthier, meat free version)
- Dressing: Lemon, salt + pepper (Trust me it’s good)
Tofu or Chicken
Best served on a sunny bench away from your desk.