This salad has become my go-to work lunch lately. It’s fast to prepare—you don’t even need to dirty a knife—it takes on additions well (sometimes I add garlic or anchovies), and it’s filling enough to hold me through the day.
I often switch out the toasted nuts for whatever I have on hand (walnuts, sliced almonds, slivered almonds, etc.). The only important part is that you toast the nuts. It doesn’t take long, just a few minutes in a skillet on medium low until they change color a bit and they start to smell delightful. Oh, and if you do decide to use minced garlic, go with half a clove—for the sake of your coworkers.
1/2 bundle of curly kale
1 tablespoon of olive oil
2 tablespoons of wine vinegar (I like white)
10 or so toasted nuts (walnuts, sliced or slivered almonds, etc.)
5 pitted dates
Salt and fresh ground pepper
Take the kale bundle and use your fingers to tear the leaves into bite sized pieces. Put all the pieces in a to-go container or the bowl you’ll be using.
Add the oil and massage it into the leaves with your fingers, then do the same with the vinegar. Do one tablespoon, mix, then the other.
Add the nuts (feel free to add beans here for more protein if you like), and then tear the dates into pieces and toss them into the mixture as well. Season aggressively with salt and pepper and let it marinate for a few hours if you can.
What’s your go-to packable lunch?