I like to build kale salads with a variety of flavors and textures, so I add soft dried cranberries, creamy avocado, crunchy roasted chickpeas, crispy pepitas, and fresh grated & sliced vegetables to this kale salad recipe.
Layer everything in (this is your Insta-worthy moment!) then toss and douse it all with the carrot ginger dressing. Serve the salad right away, or pack it up for lunches throughout the week. It can be stored dressed since kale leaves are so sturdy. If you’re packing this for multiple days, I would keep the avocado separate and add it to the salad before you leave for work. See this post for more of my best meal prep tips and this one for more lunch ideas.