This big batch salad lasts all week long!

 
 

Meal planning and prep saves me so much time and energy, and keeps me eating healthy throughout the week. This salad has been my go-to lately. I can make it in big batches and it lasts all week long! (And it's a super healthy meal that my husband actually loves!) It's also great for big groups, picnic food or as an on-the-go option! Inspired by Eat Yourself Skinny's Detox Salad, with a few of my own tweaks and changes.  

This recipe is easy and super customizable! It’s a great base to build a killer salad just the way you like it. Top it with avocado, tuna or chicken, pecans or almonds, goat cheese, a soft boiled egg, or eat it just the way it is! 

Makes 12+ Servings

INGREDIENTS:

1 bunch of kale

1 bag of brussels sprouts 

1 red cabbage

6 large carrots (peeled)

Dressing: 

4 lemons (juiced)

1 1/2 cups olive oil

3/4 cup Dijon mustard

1 Tbsp fresh ginger, peeled and grated

2 cloves garlic (grated)

2 Tbsp maple syrup

1 tsp. sea salt

A few dashes of ground pepper 

 

Chop all salad ingredients using a food processor - they should be pretty small, but not too small! The cabbage and carrots should be about the size of a pencil eraser. It will take several batches. You can also chop everything by hand, it just takes quite a bit longer. It can be pretty therapeutic if you have the time, though! 

Mix all the salad ingredients well - I usually end up having to use two big bowls to combine them really well and then consolidate them into one. (It makes a TON!) If you are meal prepping, cover with plastic wrap and place in the fridge! 

In a separate large bowl, combine all the dressing ingredients and whisk until thoroughly combined. Pour into a large mason jar or container with a lid and place in the fridge. 

When you're ready to eat it, pour a good amount of dressing over the salad and mix well so that everything is thoroughly coated - the dressing totally makes this dish! Then, add as many toppings as you’d like! Just a simple can of tuna pairs surprisingly well with it! My favorite combination is avocado, baked chicken breast, goat cheese, and pecans! This salad is pretty dense, so it helps to have a variety of toppings!