vegetarian, gluten free, soy free, egg free

What You’ll Need:

For the salad: 2 bunches kale, torn from stem OR 12-ish ounce container baby kale

2 large carrots, shaved into ribbons

5-ish ounces (about 1 c) Manchego cheese, shaved

2 cans chickpea, drained & rinsed

½ c Marcona almonds

½ c dried cranberries

For the dressing:

Juice of 2 lemons

2 Tbsp Dijon mustard

2 Tbsp honey, local to your area

2/3 c olive oil

If using large leaves of kale, tear from stem into small pieces & massage (literally!) through your fingers as you drop each piece into a large bowl.

Use a vegetable peeler to shave both carrots & cheese into the bowl.

Toss & divide mixture evenly among (4) containers for easy grab & go lunches throughout the week OR share & serve from the large bowl!

Add chickpeas, almonds & cranberries.

Prepare dressing by combining ingredients in a jar. Shake to mix. Dress salad just before serving!

Serves 4 as a main, more as a side.