This week, I started my first week of chiropractic school. Consequently, I’ve had to pack lunches again for the first time since high school! In undergrad, I lived a quarter mile from campus, so it was easy to run home for lunch. Not so for grad school!
Since I’m at school all day long, I want to make sure I have lunches that are nutritious and filling. This salad is a great side dish for leftovers and helps us get in a serving of greens during the day!
Salad:
Kale, torn into bite sized pieces
Shredded carrot
Toasted almonds, chopped (buy here)
Sprouted sunflower seeds (buy here)
Apple, diced
Dried fruit, optional
Dressing:
1 large avocado
1/2 cup extra virgin olive oil (buy here)
2 tsp sesame oil (buy here)
2 TBSP apple cider vinegar (buy here)
1 TBSP lemon juice (Recipe for zesty preserved lemons)
1/2 tsp black pepper
1/4 tsp himalayan pink salt
Blend all the ingredients for the dressing in a blender or food processor, until smooth. Toss with the kale and shredded carrot.
Then, add the almonds, sunflower seeds, and apple on top. Gently mix to combine.
