Last week I was scurrying around the kitchen, making breakfast, prepping snacks and deciding what to pack for lunch. I noticed my washed greens in the fridge and was inspired!
I massaged kale and collards in olive oil and sea salt. I chopped a couple of canned artichokes, tomato and onion. I added 1/2 cup of cooked lentils (I always have cooked beans in the fridge, thanks to my rice cooker!)
I added leftover Sesame Tahini Dressing, coating the leaves, and topped the salad off with a handful of sprouts. Finally, I crumbled Savory Seed Crackers to serve as “croutons”
Mmm Mmm
