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.
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