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About the Recipe
Power prepped salad
Tossing the dressing and kale, and then letting it stand in the jar, softens it enough so you don't need to massage or cook it to make it tender.
Ingredients
3 cups bite-sized pieces chopped kale
2 tablespoons honey-mustard vinaigrette
1 2.5-ounce (70 g) pouch tuna in water
½ cup rinsed canned chickpeas
1 carrot, peeled and shredded
Preparation
Step 1
Toss kale and dressing in a bowl, then tranfer to a 1-quart (1 Litre) mason jar.
Top with tuna, chickpeas and carrot.
Screw lid onto the jar and refrigerate for up to 2 days.
Step 2
To serve, empty the jar contents into a bowl and toss to combine the salad ingredients with the dressed kale.
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