A bowl of this curried kale salad makes for the perfect lunch or dinner. No cooking required, travels well, and easily assembled! Full of plant-based protein from chickpeas and avocado, with just bit of feta cheese, even non-vegetarians will love this.
Washing greens, like kale, sometimes reminds me of doing laundry. I know, it’s a weird association, but it’s out there now.
Unlike vegetables, though, my socks never manage to stay in their drawers. No matter how careful I am, they always get lost somewhere between my laundry basket, the washer/dryer, and the 5 feet back to my room. It’s like the curious incident of the missing socks in the nighttime.
Packing to go home for a couple of weeks after finals, the depleted state of my sock stash really struck home. Since my tights are officially in hibernation mode, buying more socks seemed prudent, to say the least. No judgments, please, but I love the little boys’ socks from Target. They’re comfy and they actually fit!
Me and my small feet problems made our way to Target, mentally prepping in the car.
All right Sara, you’re only going for one thing. Eye on the prize. In and out, no time at all.
HA. I make myself laugh.
This lesson is far from news to me, but going shopping frankly isn’t particularly fun for me anymore. The overcrowded stores, strong smells, and loud music are overwhelming. Enclosing myself inside a mall brings out every shred of claustrophobia I may have, as I anxiously wait to breathe fresh air again.
The biggest exceptions to my anti-shopping campaign are home goods and groceries. I can spend HOURS wandering the aisles in places like Trader Joe’s and Bed Bath & Beyond (I actually did this last week, dragging my friend around the entire store). Since Target conveniently places both of those under a single roof, my “no time at all” stretched into nearly 2 hours.
Arms full, there I went, back to the other side of the store to grab a basket. Not taking one in the first place was clearly wishful thinking.
The minutes ticked by while I flipped through the pages of every journal. Debated rollerball versus fine-tip pens. Hefted porcelain and stoneware, on the prowl for a dish toeing the line somewhere between bowl and plate. Glanced over the coffee makers, in case a milk frother appeared, because then, of course, I’d have to get it. There’s really nothing like a layer of foam on top of my coffee in the morning.
My feet eventually took me to the nut butter shelves. I swear, it’s like they have a mind of their own. Maybe that’s rubbing off on my socks, so that they can prepare an escape? Interesting plot twist.
Anyway, highlight of this expedition– while I was discovering new flavors, 2 women and a little boy joined me. One woman began picking out to-go packets of Justin’s, announcing the flavor of each one and describing the ways she can use them. “This is great! I can mix it into my oatmeal and yogurt!”
A woman after my own heart.
In case you’re wondering, no, I did not find a plate-bowl. Instead I got hungry thinking about this kale salad that I planned to serve in it. Bright emerald-green, curly leaves delivering a kick from the curry, then tossed with buttery avocado cubes and salty feta crumbles.
Kale has a bad reputation for being too tough and bitter to eat raw. I beg of you, rethink that verdict. All it takes is a bit of TLC to soften the kale leaves and reduce any bitterness you thought you detected. I’m a big fan of things like kale chips, but when it’s late or hot, who has the energy or patience to preheat an oven and actually wait for dinner?
This salad is light, satisfying, and ready in practically no time! There’s no better way to beat the summer heat than munching on a giant bowl of fresh greens. (All right, fine, smoothies may be a better cooling agent, but a girl’s gotta be able to chew her food.)
If you try this recipe, I’d love your feedback. Leave a comment, save it on Pinterest, or tag #lensesandlentils on Instagram to share!
- 3 cups chopped kale
- ½ avocado, sliced
- ½ cup chickpeas, rinsed well
- ¼ cup chopped scallions
- ¼ cup crumbled feta cheese
- 1 tsp extra virgin olive oil
- ½ tsp curry powder
- ¼ tsp garlic powder
- scant ¼ tsp sea salt
- black pepper, to taste
- Massage the kale gently with oil and spices.
- Add remaining ingredients to bowl. Toss to combine.
- Eat happily. Store in the fridge (although you're unlikely to have leftovers).