Just popping in to share a new favorite salad of mine. It's the perfect lunchtime meal that travels well and tastes amazing. So if you have been in a lunch slump, make this one a Sunday and have it all week, or one day, depending on your willpower. I had a salad like this last year in Vermont and have been meaning to try and re-create it. I think it's spot on...so go make it and tell me what you think!
Half a bunch of kale- deveined, coarsely chopped and massaged with a bit of olive oil
Cooked brown rice (short grain)- use 1 cup rice to 2 cups water- cook for eons (no like 45 min)
1 Package baked marinated tofu: i used sesame ginger feel free to make your own
Shredded purple cabbage: eyeball it, i used a half a head
Tamari almonds: or at the end a couple of shakes of tamari in the dressing
Cilantro/parsley/dill: i would pick one
Dressing: 1/4 cup olive oil, 2 TBSP lemon juice, 2 TSP dijon, salt and pepper
Combine it all in a pretty bowl and eat right away or chill for the week. I like a fresh squeeze of lemon before eating!