Today’s lunch: kale, tri-color quinoa, leftover chicken, almonds and cucumbers in a lemon dressing.

Here’s how I made the quick dressing: squeeze the juice of half a lemon into a bowl; drizzle in some olive oil, add a sprinkle of dried herbs de Provence, some salt, pepper and flax seeds; whisk it all to hell; add a bit of water to thin it out if necessary; whisk again and pour over the salad. I put my salad in a plastic container and shook it very hard; the flavors marinated while I was at work and were just right when it was time for a late lunch. The kale’s bitterness was tamed at that point, too.

This was so satisfying and full of healthy nutrients…but also very flavorful. I was a little bummed when it was gone. The rare buds of lavender were a nice, sweet-tasting touch. 

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