Overnight Kale Salad Recipe
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In the spirit of our blog post a few weeks back on understanding oils, I thought I would share one of my favorite, delicious, go-to salad recipes.
I love this marinated kale salad for quick meal-prep lunches. You can whip this up in a few minutes, let sit overnight and add your favorite protein for lunch the next day. I’m all about saving $$ and TIME, whenever I can (aren’t we all).
- 2 bunches kale, stems removed
- 1 (19 ounce) can crushed pineapple or tidbits
- 1/3 cup lemon juice
- 1/2 cup extra-virgin olive oil
- 1/2 cup sunflower or pumpkin seeds
- Salt, to taste.
Mix chopped kale together with all ingredients and let sit overnight. Serve in a large bowl (pretty if you are hosting!), or throw in your to-go container for lunch with some chicken, flank steak, pork tenderloin, etc.