For most Rockwell readers, it comes as no surprise that I do my best to maintain a balanced diet. Don’t get me wrong, I’d eat a cheeseburger any day of the week. However, I generally use the 80/20 rule as my guide. With this approach in mind, I stick to wholesome, nutritious foods and splurge in moderation.
For me, it’s not a diet, it’s a lifestyle choice. And, an easy one at that! Of course, I like to feel my best + it makes it a hell of a lot easier to keep my body’s measurements consistent for fit modeling.
Anyway, theres nothing worse than having to read through someone’s life story when you’re just trying to get to the recipe, LOL.
Let’s get to it, shall we? Read on for the kale salad I keep coming back to over quarantine. Not only does it take, like, 5 seconds to make, but also it’s packed with ingredients that are fabulous for gut health. *sexy, I know*
Serves: 2
Ingredients
5 cups finely chopped kale
1 cup feta cheese
1 cup chopped cucumber
1 cup Kalamata olives, halved
1 cup cherry tomatoes, halved
1 cup chopped bell pepper
½ cup chopped purple onion
Add Ons
Option 1: Add 1 cup roasted chickpeas (see my recipe here!)
Option 2: Add chopped dill
Directions
Combine ingredients in a large salad bowl. Stir that sh*t up. Done.
Ingredients
3 cloves garlic (about 3 tsp. minced garlic)
1 tsp. red chili flakes
¼ tsp. sugar (optional)
1 tsp. salt
¼ cup olive oil
¼ apple cider vinegar (red wine vinegar also works well)
4 tbsp. lemon juice (requires about 2 lemons)
pepper to taste
Directions
Combine ingredients in a small jar. Shake that sh*t up. Done.
Obviously, this is a massive kale salad. I can easily get 2 meals out of it OR 4 small side salads which is great for groups.
If I’m ravenous or want extra protein, I’ll top the salad with a salmon filet or sliced chicken. I’d love to know how you like it!
Print Recipe
