Marinated 3 Pepper Kale Salad
The perfect salad for meal prep, this marinated 3 pepper kale salad tastes better as time goes on. Get a healthy dose of vegetables as a side dish, or add chicken to make it a meal.
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Kale Salad Dressing
Usually kale salads use a heavy dressing. However with this salad it’s a two ingredient dressing that’s light, zesty, and perfect for summer.
How to make kale salad a meal
Add some of the following ingredients to make a hearty and filling marinated kale salad for lunch or dinner meal preps:
- Grilled chicken
- Chickpeas
- Nuts
- Quinoa
- Rice
- Steak strips
How to marinate kale salad
I love a good marinated salad. The rice wine vinegar does the marinating quickly, but I recommend letting the salad sit (covered) in the fridge for at least two hours.
However, if you’re anything like me you read this recipe minutes before you need to eat it. That’s okay.
This simple kale salad tastes good freshly made as well.
Kale too tough? Massage the kale to break it down and make it easier to chew.
21 Day Fix Container Counts
If you’re looking for container counts here’s the breakdown:
The full recipe has 6 green, 2 blue, 3 orange (it can also be swapped for 6 tsps).
Each serving has: 1 green, 1/2 blue, 1/2 orange (or 1 tsp).
How to make three pepper salad
Make this salad vegan by omitting the feta cheese and using cashews or a homemade cashew cheese instead.
More healthy salad recipes you’ll like:
How many calories in kale salad
1/6th of the recipe is 108 calories, 7 grams carbohydrates, 3 grams protein, and 8 grams of protein. Make this a meal by adding 4oz of chicken breast or 1/2 cup of chickpeas for roughly 100 more calories and an extra 20 grams of protein.
I can’t find the wooden bowl I have but I love this wooden bowl from Amazon.
Marinated 3 Pepper Kale Salad
Ingredients
- 2 cups kale shredded
- 1 red bell pepper sliced
- 1 orange bell pepper sliced
- 1 yellow bell pepper sliced
- 1/2 cup feta cheese crumbled
- 1/2 red onion sliced
Vinaigrette
- 4 tbsps rice vinegar
- 2 tbsps toasted sesame oil
- 1/2 tsp sea salt and pepper
Instructions
- Run your knife through the kale to ensure you get bite sized pieces.
- Add all of the ingredients to a large bowl and toss.
- Cover and refrigerate for two hours, or if you're reading this at the last minute, you can serve it immediately and it will still taste good.
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