Paleo Friendly: Kale & Arugula Salad with fresh dill, tomatoes and kalamata olives

Last night was one of those improvised meal nights. I’ve been out of town for a few days and returned home to an empty fridge… well, mostly empty. We always seem to have kale. Using that as my starting point, I ran to the store to get a rotisserie chicken to feed Jon and picked up some arugula, dill, tomatoes, and kalamata olives and threw them together for a kick ass salad. Seriously, I don’t think I’ve ever been more satisfied with a salad. Have you ever been so excited about a meal you’ve prepared that you can’t wait to eat it? It was meant for my weekly lunches, but I had to eat a big bowl right then. The bitterness of the kale, combined with the savory radish flavor of the arugula is outstanding. The tart vinegar and tangy sweet honey mustard complements it perfectly. I envision making this often. Perhaps next time, I will add some walnuts and capers.

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Since it is improvised, I don’t have exact measurements, but you can’t really mess this up. Do everything to taste. Here’s what I did. Fill a large bowl with kale and arugula, drizzle with olive oil, sprinkle with salt and pepper and toss to coat. Cut the sun gold and cherry tomatoes in half and add to the greens. Add chopped kalamata olives. In a small bowl, whisk together honey mustard, apple cider vinegar and olive oil. Drizzle over salad and toss to coat. Serve into smaller bowls and enjoy.

In less than 10 minutes, I had a week’s worth of healthful lunches. Who says you don’t have time to eat well?


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