Ingredients
Scale
4 cups packed kale, washed, trimmed, and chopped
1 cup cooked wheatberries
8 oz smoked salmon, chopped
1/2 cup red onion, diced
3/4 cup walnuts, roughly chopped
2 hard-boiled eggs, chopped
1/2 cup feta cheese, diced or crumbled
1 cup cherry tomatoes, halved
1/3 cup lemon vinaigrette
Lemon Vinaigrette
1/3 cup fresh lemon juice
1/3 cup olive oil
2 tsp Dijon mustard
1/2 tsp minced shallot
1/2 tsp salt
1/2 tsp black pepper
Instructions
- Whisk together all vinaigrette ingredients.
- Combine kale, wheatberries, smoked salmon, onion, walnuts, eggs, feta, and tomatoes in a large bowl.
- Toss with the vinaigrette until evenly coated.
- Serve in pita pockets, tortillas, or lettuce wraps.
Notes
Complete all prep before your trip. At your lunch stop, simply combine the ingredients in a large bowl, toss with vinaigrette, and serve in wraps or pitas. This reduces on-river assembly to about 10 minutes.
- Precook the eggs and wheatberries
- Buy pre-washed, stemmed kale and leave in original packaging
- Pre-make the vinaigrette and store in a screw-top container
- Dice the onions and place in a zip-lock bag or container
- Leave cherry tomatoes in original packaging
- Leave feta in its original packaging
- Store all ingredients in your camp cooler until it’s time to assemble the salad
In camp, simply chop the salmon, slice the tomatoes lengthwise, and combine everything in a large bowl.
- Prep Time: 45 minutes
- Cook Time: 45 minutes (for wheatberries and eggs, cooked ahead of the camping trip)
- Category: Lunch
- Method: Boiling
- Cuisine: American