Versatile kale salad with a creamy oil-free tahini dressing. Massaged kale, leftover cooked quinoa, and plenty of fresh veggies from the fridge.
On our way up to New York last weekend, my sister and I rode a particularly un-fun bus.
The driver forbid us from leaving the bus, “This bus doesn’t stop!”, so we stayed in our seats cross-legged and prayed for zero traffic.
The bus’s double doors spit us out on a busy intersection nowhere near Penn Station (what our tickets had promised).
We had intended to walk all the way to our hotel, but my luggage straps dug into my shoulder and my stomach was growling and the whole following maps thing wasn’t my forte.
After hailing our first cab of the trip (I always feel silly waving at yellow cars with my arms outstretched– do they know I feel like I’m playing pretend in the city???), we made it to the hotel, where I proceeded to flop down on the bed, unpack my Tupperware, and start shoveling kale and quinoa into my mouth.
Through mouthfuls of heaven, I asked Rachel, “You don’t mind if I eat, do you?”
I joked about putting it on the blog. Kidding, but not kidding.
And so here we are– My Go-To Kale Salad.
Easy, versatile, and sure to save your day…no matter where you are!
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