Would you believe that with all the cooking I do, I rarely take the time to make myself lunch? Typical. A solo chop and stir often feels like too much work! But today I was craving something green and crunchy so I whipped up this one bowl party-in-your-mouth kale salad. It took three minutes (seriously) from start to finish, including the chopping. The trick to this one-bowl salad is to skip the hassle of making a dressing – just drizzle all of the dressing ingredients on top of your greens and mix away. I basically used up leftover veggies that sounded like they’d go well together. Although this particular combo of fennel and kale with a dab of Sriracha makes for a particularly satisfying and delightful bite, I encourage you to play around with whatever you have in your fridge. Lately, I’ve started adding canned chickpeas and some dried cranberries for a touch of hearty sweetness. Ready, set, chop away!
One Bowl Party-In-Your-Mouth Kale Salad
- 2 Cups Curly Kale, Chopped
- Small Handful Red Onion, Thinly Sliced
- Small Handful Fennel, Thinly Sliced
- 1/2 Cucumber, Thinly Sliced
- Handful of Roasted Hazelnuts, Chopped
For The Dressing
- Dijon Mustard
- Lemon Juice
- Olive oil
- Sriracha Sauce
- Salt and Pepper
Chop and mix salad ingredients straight into the bowl you plan to eat from.
Drizzle dressing ingredients onto salad ingredients to taste. Rather than measuring, I just squeezed the dijon right on the salad (about a teaspoon), squeezed half a lemon, a drizzle of oil, a squeeze of sriracha, and salt and pepper.