Travel meal: turkey and avocado salad

One of the easiest things to pack for lunch is a salad, especially while traveling.

It's easy to toss veggies and accessories into a container, plus it forces me to eat those veggies my body loves so much.

This salad has:
baby spring mix
kale
sliced carrots
1/2 avocado
2 slices of turkey lunchmeat, rolled and chopped
salt, pepper
olive oil
not pictured: 1/2 a lime

I put the kale into one side of the container, then pour the olive oil onto that side and store it that side down in the fridge so that it doesn't wilt the greens. The kale is tough and can take it. When I'm ready to eat, I squeeze the lime juice over the greens, put the top back on, and shake rattle and roll to mix it all up.

Nom.