If you aren’t a Minnesotan, you may not quite understand how obsessed we are with our lakes. We LOVE our lake time in the summer. Until last week, I hadn’t gotten enough lake time. Not even close.
Last Tuesday I headed up to northern MN for 5 days of relaxing, reading, and boating with Ryan’s family. Now that I’m back to the real world, with a hefty week of stressful work, I’m missing those slow mornings of long breakfasts followed by hours of boating with a book or fishing reel in my hand.
Teia misses the lake too, but probably not those scary lake waves (sorry if you’re not into dog videos…it’s just too damn cute to not share).
As is usually the case with vacation, the food situation left my body longing for some nutrient-dense meals, so I came home and made a big salad filled with all the healthy things (kale, tomatoes, beans), along with all the tasty things (Greek dressing, feta, kalamata olives) and have been eating it every day since.
I used to be a romaine girl when it came to salads. I still like the crunch of romaine every so often, but I have recently been super crushing on kale salads. Unlike other greens (like romaine), which turn mushy and slimy when stored in the fridge, dressed kale becomes more tender (a GOOD thing), and the time in the fridge allows the other flavors in the salad to deepen.
Since the “other flavors” in this salad are my favorite Greek salad ingredients, deepening those flavors is a really good thing, because those flavors are the best. This salad is tangy, fresh, juicy, salty, and packed with protein from 3 different types of beans. It’s like hitting the reset button on your body after 5 days of drinking beer at noon and eating fried potatoes for breakfast. Right? Yes.