I haven’t blogged in so long but I am getting a bit bored with the daily grind and feel the need to get creative again. Hopefully I can make it a goal to blog once a week!
Since we last spoke…
I have officially been in Arizona for grad school for 2 months now! I sure do miss Maryland though and thanks to my wonderful sister I will be visiting home for fall break in just 2 days! It has been a lot of work, I’m learning interesting theories (literally there are so so many theories in sustainability science) and I can’t wait to get my hands dirty by starting on my own research projects.
Every Tuesday and Thursday I bring a lunch to campus because that is when I have most of my classes. I’ve made this delish kale salad the past week and it really satisfies. This recipe is fairly easy to travel with. Kale does not get as soggy as most other greens/lettuce so I actually take the entire salad with the dressing poured into the sides of the container and then I mix it a bit better once it’s lunch time. This recipe is inspired by my friend Jill. She had me over to her home in D.C. for a summer salad shortly before I moved and since then I love making kale my main salad green. It’s refreshing, lighter, and filled with amazing nutrients from super food like kale and goji berries!
Summer Kale Salad
Dry ingredients (mix to your liking)
3 kale washed leaves, ripped up into smaller pieces (about 3 cups)
6 sliced strawberries
half an avocado, sliced or cubed
Salad dressing of choice… this is best with a vinaigrette, I used a sesame ginger vinaigrette
2 tbs each pistachios, dried cranberries, slivered or chopped almonds, candied or regular walnuts
1 tbs each coconut flakes, dried goji berries
Lemon slice to keep things fresh (optional, explanation in directions)
To eat right away: Mix it all together and chow down!
Pack for later: In a larger container pack together the kale and top it with the strawberries and avocado. Squeeze the lemon on top to keep the avocado and strawberries fresh. Around the sides of the container, pour dressing, avoiding the avocado and strawberries in the middle (those might get soggy from the dressing, unlike the kale). Store the kale and fruit mixture in the fridge until it’s time to eat. In a small container store the rest of the ingredient outside of the fridge. Later when it’s meal time, top the dry ingredients on the kale mixture.