This anti-inflammatory rice and kale salad is great to make on a meal prep day; it lasts in your fridge for days and is perfect for a quick, nutritious lunch! If you can't find unsweetened organic dried cherries then either replace them with raisins or currants, or omit them altogether.
Ingredients
2 cups
cooked
short grain brown rice
1 bunches
lacinato kale
thinly sliced
1 cans
chickpeas
drained and rinsed
½ small
red onions
thinly sliced
½ cups
raw almonds
roasted and chopped
⅓ cups
dried cherries
3 tablespoons
lemon juice
3 tablespoons
extra virgin olive oil
1 teaspoons
curry powder
½ teaspoons
sea salt
