Happy Monday, friends!
How was your Easter weekend? It finally feels like true spring around here with warm temps and budding trees, so I officially put my winter clothes away for the season–hallelujah!
I took advantage of the gorgeous weather and walked to the farmer’s market on Saturday morning and then Jeff and I barbecued for the first time this season Saturday night. On Sunday, we had brunch (and an Easter egg hunt!) with friends before facing the reality of preparing for the upcoming week. All in all, it was a successful weekend!
I also made this spring kale salad, a variation that I’ve been making for the past few weeks. Kale salads are great to take to work since you can dress them in advance and the leaves won’t get soggy–just make sure to massage the oil into the kale to soften it up and let the oil absorb.
Spring Kale Salad
2 large leaves kale, destemmed and chopped
1/2 cup cooked quinoa, mixed with cauliflower rice
1/2 cup roasted chickpeas
1/4 cup sliced red onion
1 carrot, sliced
1/4 cucumber, sliced
1/4 cup walnuts
1 tablespoon olive oil
1 teaspoon lemon juice
pink himalayan sea salt, to taste
pepper, to taste
Place all ingredients in a large bowl.
Using your hands, massage oil and lemon juice into the kale.
Serve immediately, or place in the fridge for later.
Time: 10 minutes