White Bean & Kale Salad

Probably my number one favorite thing to prep for lunches for the week: a Hugh Jass salad.

SALAD INGREDIENTS:
½ bunch Tuscan kale, sliced into thin ribbons
3 Persian cucumbers, cubed
1 pint grape tomatoes, quartered
1 can cannelini beans, drained and rinsed
1 can white beans, drained and rinsed
1/2 cup orzo or quinoa, uncooked (I used the Harvest Blend from trader joes, it has orzo, quinoa, split peas and garbanzos!)
½ cup kalamata olives, halved
½ cup pepperoncinis, thinly sliced
8oz mozzarella pearls

DRESSING INGREDIENTS:
⅓ cup extra virgin olive oil
1 tablespoon dijon mustard
3 tablespoons red wine vinegar
1 tablespoon honey
1 teaspoon garlic paste or 1 large clove garlic, minced
4-5 sprigs fresh dill, finely chopped
big pinches of kosher salt and black pepper
1 teaspoon all-purpose seasoning blend like 21 seasoning salute or Kinders meat and veggie rub

Cook grain or pasta according to package instructions. Vigorously shake your dressing together in a jar.

In a large bowl combine kale, cucumbers, tomatoes, beans, cooked grain, kalamata olives, pepperoncinis and mozzarella pearls.

Pour on the dressing and toss everything together until well combined. I love to eat this all week long! It’s also fabulous paired with a protein like grilled chicken breast or sautéed shrimp for dinner.

For more recipes like this, visit flavorfulife.com

Stop overthinking lunch and make a huge ass salad. I like a lettuceless salad that is full of hearty veggies that’ll stay crisp throughout the week. Several varieties of beans, maybe a grain like orzo or quinoa or both, some briny things, and then I like to make it rain mozzarella balls. You could also add an animal protein, but I’m keeping things vegetarian today. You can do anything you want for the dressing. I love a simple vinegrett. This version we’re doing is garlic and dill. This salad holds up well all week. It’s packed with protein, fiber, and best of all, flavor.