This salad is great for traveling because it is all mixed together and has lots of crunchy vegetables for texture and to prevent soggy lettuce as the dressing is already mixed in when prepared. Simply pack a portion of this salad in a tupperware container and bring along with you. Don’t forget the spork!
357 cals / 17g fat / 12g carb / 39g protein / 4g fibre
4 cups kale, chopped
½ bell pepper, chopped
½ cup chopped cucumber
½ cup sliced radish
½ cup fresh blueberries
½ avocado, pitted and diced
¼ cup slivered almonds
¼ cup chopped fresh parsley
2 tablespoons chopped fresh mint
1 green onion, diced
16oz shredded rotisserie chicken (optional, omit for vegan)
- juice from ½ lime
2 tablespoons olive oil
½ teaspoon honey (or 1 tsp coconut palm sugar for vegan)
2 tsp chia seeds
¼ tsp salt
¼ tsp pepper
Add all of the salad ingredients to a bowl.
Whisk the dressing ingredients in a small bowl until well combined and set aside for a few minutes to thicken.
Stir dressing once more and pour over salad ingredients. Toss well to combine.