5 7 Published Sep 18, 2014, Updated May 22, 2024 This week was one of those weeks that I was totally on top of things. On Sunday I made a batch of grilled teriyaki chicken, cooked a pot of lentils, roasted some butternut squash, and made a lemon kale salad with edamame. I’ve been doing quick salads with the lentils, chicken and butternut squash, but one of my favorite meals this week has been these kale salad stuffed pitas. I think I’ve mentioned this before, but I’m in love with the Food for Life Ezekiel pitas. I found them in the bread section at our local organic market and at Whole Foods in the freezer section. I kind of like buying the frozen version because 1.) they last longer and 2.) they’re super easy to defrost (just take the pita out to thaw in the morning to use later or pop it into the microwave for about 25 seconds if you want to use it right away). To make this little combo all you need is a pita pocket, hummus, cucumbers and the kale salad. Easy! I stuffed the pita pockets right before eating but if I were packing a lunch, I’d probably bring all the components separately and stuff the pitas right before lunch so that they don’t get soggy. Although, I actually made up a pita to take blog photos one afternoon, put it in a storage container overnight and ate it for lunch the next day. Yes, the pita got a little soft, but it was still tasty so if you want to completely prep the pitas and pack them up, you totally can! I do highly recommend making the kale salad in advance. This way the kale will have time soften and marinate in the dressing, making it extra tender and flavorful.
More Recipes With Edamame
Easy Edamame Asian Edamame Salad Detox Salad with Sesame Ginger Dressing Kale Salad Stuffed Pitas Zucchini Noodle Pad Thai
