Simply Delicious Kale Salad

Simply Delicious Kale Salad


One fact that I know all too well about myself- my mornings are sacred do not mess with themmm :)

I’ll save the official AM routine for another day. However, I will share that there’s an obnoxious amount of activity that goes into a tiny 2-hour window before I get my buns out the door. 1 PM rolls around and I’ll feel like a whole day has passed sometimes loll. So when it comes to prepping my lunch, I don’t play around with strategy or simplicity.

I might be a creature of habit, but I do try to make a conscious effort of switching up my meals (although I can definitely get stuck in a rut…). The thing that I love most about this particular salmon & kale salad? You can add some major variety. It also keeps you full (not stuffed!) well into the late afternoon & balances cravings, thanks to the magic protein + healthy fat + fiber combo (blood sugar stabilization...also more to come on this topic).

Okay, but back to why this meal works so well for my mornings….Major time saver. No stress. So many good things. Unlike most standard greens that you use for salad (think spinach, romaine, arugula etc.), kale is on the sturdier side. I’ll make my salads for the week on a Sunday afternoon. By the time I get to Thursday these babies are still super fresh and just as delicious- sometimes even more so since the kale has some time to soften up a bit.

The salmon can also be prepared in bulk and lasts just as long…But not into fish every day for a week? I hear ya girl. Try prepping some organic chicken, tofu or tempeh. Sprinkle a few TBSP of hemp hearts or 1/4 of walnuts. Switch it uppp. The salmon is just one of many options and a recipe to store in your back pocket.

Last reason- this is just a foundation for goodness. Once you’ve mastered the massaged kale base, top it with whatever your heart desires- raw or roasted veggies, nuts + seeds, avocado (duh), sauerkraut, your fav crunchy crackers, hummus etc. It’s your canvas!

Wishing you many satisfying lunches and jealous looks from your coworkers.


Kale Salad (serves 1-2)

  • 1 head organic curly kale

  • 1-2 TBSP organic olive oil OR juice of ½ a lemon

  • 1TSP apple cider vinegar

  • Pinch of sea salt + ground pepper

  • Shake of garlic powder and any other herbs you like (basil, oregano, dill etc.)


  1. Give the kale a good rinse and remove the leaves from the stems (dry thoroughly so that there’s no water on leaves- this let oils absorb better ;)

  2. In a large bowl combine kale leaves and all other ingredients

  3. Wash + dry your hands well before digging into the salad. Toss well and massage oil into the kale. Another option is using some sturdy grill/salad tongs- just make sure that you’re mixing well.

Salmon (serves 1)

  • 4-6 oz slice wild caught salmon (you can ask them portion out at the market)

  • Lemon slice

  • Sea salt + pepper


  1. Preheat oven to 400 degrees F

  2. Line baking sheet with parchment paper

  3. Place salmon on a baking sheet (the pink side facing up). Squeeze lemon over and sprinkle with salt + pepper

  4. Bake in the oven for 10-15 minutes, depending on how well you like cooked

Top salmon on kale and add all of your additional toppings! Since I batch cook this for the week, I increase the serving size for each depending on how much I want to prep. Portion out into individual containers and store in your fridge for up to 3-4 days.

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