Like the title for this post suggests, I made a Kale Salad and threw in some leftover Pico de Gallo from last night’s dinner plus some Green Olives because why not!!

I always struggle to come up with satisfying meals that are both gluten free and vegan. I work past the reasonable lunch hours of 11a-1p, and I’m not one to take a lunch break unless it’s a mandatory requirement anyways. Once I finally get home it’s the awkward afternoon snack hour and so the question becomes: “Do I eat a real meal? Or do I just eat a spoonful of peanut butter?”

But I’ve felt the urge to push myself to eat better – especially since deciding to explore a more Whole Foods Plant Based (Vegan) lifestyle this summer. <— more on that in a future post. So I’ve done a lot of research. I’ve followed a bunch of Plant Based instagram pages, watched a bunch of Plant Based YouTube videos, and done a brief evaluation of my most recent eating habits (like peanut butter at every meal).

This brings us to my meal of today.

Kale Salad with Pico de Gallo and Green Olives

Ingredients

2 Handfuls Kale, chopped
1/2 C canned Tri-colored Beans
3 heaping spoonfuls Pico de Gallo*
2-3 Tbs Sunflower Seeds
1-2 tsp Hemp Seeds
7 Green Olives
Nutritional Yeast

Directions

In a frying pan on medium heat add the kale. Remove it just after all the kale begins to wilt.
In a bowl, add the beans, seeds, and pico de gallo.
Slice the green olives in half and add them to the bowl.
Add the kale and sprinkle on the nutritional yeast.
Toss to combine and enjoy!

*Pico de Gallo

Ingredients

2 Roma Tomatoes
1/2 Onion
2 Jalapeños
1 bunch Cilantro
the juice of 2 limes
Salt, to taste

Directions

Dice the tomatoes, onion, and jalapeños.
Add the cilantro, lime, salt, and chopped veg to a bowl and stir to combine.