If you follow my Instagram stories you have seen this same kale salmon salad pop up again and again lately. It has become my go-to lunch for substitute teaching. I pre-make it and can grab it and go. It can be eaten on the playground if I’m on supervision or scarfed during a quick break because it doesn’t need to be heated up.
I read in my pregnancy books that the little man’s brain is now developing and increasing my Omega 3’s can help with his development. I decided to increase my salmon intake to naturally get him some Omega’s.
This recipe is a mix of different people’s recipes, so I’ll break it down to give credit to where it’s due.
The recipe for the kale salad comes from the Tone It Up gals! What I love about this recipe is that kale doesn’t get soggy as quickly as traditional lettuce so you can make 2 or 3 servings of it and it’s just as crunchy and fresh as the day you made it.
I didn’t make the dressing with this recipe but I still soaked my salad in lemon juice. This also helps maintain the freshness of the vegetables.
Honey Dijon Vinaigrette
This is the best dressing for a kale salad! Kale tends to be better so the sweetness of the dressing counteracts the bitterness. I found this recipe from the Thriving Home blog.
I found that I had to put the honey in the microwave for about 20 seconds to soften it enough to blend it all together.
I also cook my salmon in this dressing so it’s coated in flavour! Mmmmm…
This makes SUCH a tasty lunch and I love that I can prep for the week ahead.
Do you have any killer lunch recipes to share? They have to be grab and go and something I can eat while supervising! 🙂