Instructions

Use a knife to de-stem the kale. Tear into bite-sized pieces and evenly distribute among four meal prep containers. Arrange the other salad toppings on top of the kale.

In a small jar with a lid, add the lemon juice, olive oil, and minced garlic. Stir well to combine. Divide among four dressing containers, then seal.

Add to the salad container and seal the salad with its lid. Store in the refrigerator up to 4 days.