Leafy Potato Salad

Since all your veg has been cut on prep day and your potatoes roasted too, you can totally wait until the last minute to put this salad together. However, if you're anything like me and you want to save every minute possible during the week, you'll just jar these in 2 C jars with dressing and everything. Just make sure you put the potatoes and the dressing at the bottom this way your greens will be crispy when you eat lunch! 

Pack this salad with an avocado and you've got yourself one really satiating lunch!


Ingredients

Makes 2 portions

4 oven roasted potatoes
1 C kale leaves, chopped
1/2 C celery, chopped
1 C spinach
1 sweet pepper, diced
3 garlic cloves, chopped
1 tbs dried oregano
1 avocado per portion

Dressing

1/4 C rice vinegar
Splash of red wine vinegar
1/4 C olive oil
Chili Flakes
Salt & Pepper

Direction

5 mins prep

Grab your baked potatoes, place them at the bottom of your mason jars
Mix your dressing in a small bowl, and pour half into each mason jar
Add your sweet peppers and finish off with your greens
Put a lid on and store in the fridge until Wednesday