Meal prep is such a time saver. One good chop session and I’m set for veggie bowls all week. When hunger hits, it’s an easy peasy toss in a bowl, and I have a delicious nutrient packed salad ready to be devoured!

The base of this salad is kale. I washed the leaves, stripped them from the stem, then patted dry and tore them up into bite size piece.

Then I drizzled a bit of extra virgin olive oil and freshly squeezed lemon juice onto the kale and massaged the leaves with my hands until the they became silky soft and slightly wilted.

Then I cleaned by beets and radishes and chopped away. I left them chunky, nice and crunchy!

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The first batch I made, I used whole carrots and shredded them. This round, I went with a bit more convenience and bought shredded carrots. I also add in organic dried cranberries, pepitas (roasted pumpkin seeds) and slices of avocado. I’d recommend waiting to slice the avocado until you are ready to eat. If you slice it before hand, it’ll turn brown because of an enzyme in the avocados, which causes the flesh to oxidize when exposed to air.

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And done. Delicious, flavor packed, and full of yummy nutrition that makes me feel wonderful! I also made a batch of fresh and zingy carrot ginger dressing to go on top. So good.