So you’ve heard me talk about my goal of eating to satiety and becoming fat adapted so that I’m no longer ready to gnaw off my own arm if I haven’t eaten in 3 hours. I have to tell you (again), this way of eating (the way your grandmother did) is life changing.
Oh, and it’s delicious.
I had this lunch the other day, and I couldn’t believe how simple and amazing it was. It’s inspired by my friend’s café here in LA, where she serves the best Kale Salad ever. I never really liked kale, but the genius is in the way it’s prepared. If you cut it up into small enough pieces, it’s like it’s not even there.
So based on what I had in the fridge (which included a Tupperware container full of shredded kale), I made this salad and ate it around 12:30pm. By 6:45pm I still had not even given thought to what to eat for dinner, much less munched on any snacks throughout the day.
This salad sticks with you.
It’s packed with protein, healthy fats and leafy greens, and it’s so perfect, even God probably has it for lunch.
But hear this!! Don’t be switching out the olive oil for store-bought salad dressing. I don’t care if it’s low fat, no sugar or whatever. Store bought salad dressings are full of cheap oils with too many omega 6 fatty acids, which is NOT good for fat loss. They’re also full of sugar and other garbage chemicals, which will spike insulin and make you hungry again soon after your lunch break is over. It’s just all kinds of bad. Stick with the olive oil (a good one) and use a little lemon juice if you need a little more razzle-dazzle.
Mexican Kale Salad Recipe
- 2 cups shredded kale
- ¼ cup shredded parmesan (I get the pre-shredded real stuff from Costco)
- 1 can tuna (or tofu/hard boiled eggs if fish isn't your bag)
- 1 tablespoon guacamole
- 1 tablespoon salsa
- 1 tablespoon olive oil
- Take a washed head of kale and run it through the food processor so that it’s in easy to chew little bits and pieces (or just cut it up with a knife if that’s what you have)
- Put two cups in a salad bowl and add shredded cheese and olive oil.
- Lightly salt the kale and mix ingredients together.
- In a separate bowl, empty contents of a small can of tuna and combine with guac and salsa. Mix/mash well and add to top of kale salad.