BEST GREEK KALE SALAD

I love this Greek Kale Salad. Not only is this salad delicious, but it is packed full of nutrients and protein.  

Greek Kale Salad Ingredients

Kale

Kale is considered a superfood high in vitamins, minerals, and antioxidants. Kale in the cruciferous family is known for its anti-inflammatory and anti-cancer benefits. Kale contains high levels of vitamin C, helping to boost the immune system.

Quinoa 

Quinoa is a pseudo-grain, making it a gluten-free alternative packed with nutrients. Quinoa is full of protein and fiber, loaded with antioxidants and anti-inflammatory benefits.  

Garbonzo Beans

Garbonzo beans are high in protein and fiber and can help promote a feeling of fullness, helping you regulate your weight and blood sugar levels.

Red Onion

Red onions contain high antioxidants and have been found to contain anti-fungal, anti-bacterial, and anti-inflammatory properties.

Cucumber

Cucumbers are low in calories while containing essential vitamins and minerals, such as vitamins C and K, and antioxidants. Cucumbers are made up of 98% water, helping to promote hydration. 

Tomato

Tomatoes are a great source of vitamin C, potassium, folate, and vitamin K. They also contain the antioxidant lycopene, which supports a healthy heart. 

Tips for Making the Best Kale Salad

Kale is fibrous and tough to eat if not prepared correctly.  

My first tip is never to buy pre-cut or bagged kale. Pre-cut bagged kale often keeps the stems attached to the leaves. The stems are very tough, and I find them unpleasant to eat.   

Always buy whole-leaf kale. To prepare, thoroughly wash each leaf. Then separate the leaf from the fibrous stem. You can tear the leaves by hand or chop them with a knife. 

When I use kale to saute or put in soup, I will often tear the leaves by hand. But when I am making salads, I like to chop the leaves into smaller pieces, and I find the smaller chopped pieces are better when mixing with other ingredients.  

You don't have to throw away the stems. Keep them for juicing or making a smoothy.  

The second tip is to massage the kale. Massaging the kale may sound a bit funny, but this helps soften the fibrous leaves, making them easier to eat and enjoy.  

After chopping the kale leaves to the desired size, add a small portion of salad dressing and massage it into the leaves. You can also add a tablespoon of olive oil with a pinch of salt and massage the oil into the leaves.  

Once you massage the leaves, allow them to sit and relax for a few minutes before adding the remaining salad ingredients and salad dressing.  

These tips can help you make delicious kale salads.

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Greek Kale Salad

Yield: 4

Author: Brandie Evans

Ingredients

Greek Kale Salad

• 4 cups chopped kale
• 1/2 cup diced red onion
• 1/2 cup kalamata olives pitted
• 1 cup diced tomatoes
• 1 cup diced cucumber
• 1 cup cooked quinoa
• 1 15.5 oz. can garbanzo beans drained and rinsed
• 1 tbsp Za'atar optional

Lemons Dressing

• 1/4 cup lemon juice
• 1/4 cup olive oil
• 1/4 tsp salt

Instructions

1. Cook quinoa according to package and allow time to cool.
2. Make the lemon dressing. In a small mason jar add 1/4 cup fresh lemon juice, 1/4 cup olive oil, and 1/4 tsp salt. Place lid on the jar and shake.
3. Wash and remove the stems for the kale leaves. Chop kale leaves and place them in a large salad bowl.
4. Add about 2 tbsp. of the lemon dressing to the kale leaves and massage the dressing into the leaves. Allow time to sit while you dice the remaining vegetables.
5. Dice tomatoes, cucumbers, and red onions.
6. Drain and rinse garbanzo beans.
7. Add tomatoes, cucumbers, red onions, garbanzo beans, kalamata olive, and quinoa to the kale. Mix with remaining lemon dressing.
8. Optional: Add Za'atar for additional flavor or you could add additional salt and pepper to taste.