This beautiful vegan salad is filled with kale, tomatoes and orzo. Add chickpeas or pine nuts for extra protein. This colorful kale salad is perfect for meal prep or parties.
Monday is Labor Day, the unofficial end of summer. Facebook and Pinterest are already abuzz with pumpkin spice this and that (guilty). But with all the gorgeous summer produce at its peak right now, I couldn't resist sharing this kale salad with juicy, rainbow colored heirloom tomatoes. This salad recipe is inspired by a salad I grabbed from the Whole Foods salad bar on a busy day. It was so good that I had to have more, and create my own recipe. This salad is perfect to bring to a Labor Day get-together. It can be made early in the day and actually tastes better after chilling in the fridge for a few hours. It's also a great meal-prep option. Make it on Sunday and enjoy for lunch for several days. As often is the case in Santa Barbara, this September has started off pretty warm and toasty. I added a can of chickpeas to this salad and had it for a cold dinner.
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