Easy Recipe
Prep Time
20 minutes
Cook Time
15 minutes

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.

Preparation Note

You'll need to have cooked rice for this recipe. I typically cook two to three cups of short grain brown rice in my Instant Pot at one time. This way I have enough for salads like this and enough plain rice to store in my fridge for breakfast rice stir-fries.

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
cups dried cherries
3 tablespoons lemon juice
3 tablespoons extra virgin olive oil
1 teaspoons curry powder
½ teaspoons sea salt