Greek Kale Salad
Megan Peck Cooks
- Serves
- 4-6
Classic chunky Greek salad vegetables and feta combined with leafy kale and a lemony vinaigrette. Between the crunchy fresh veggies, creamy cheese, and savory cooked quinoa, the multitude of flavors will make you forget you are enjoying that famous almighty healthy kale.
Ingredients
- 1/4 pound kale, stems removed, leaves shredded or chopped
- 1 cup quinoa, cooked per package instructions
- 3 Persian cucumbers, sliced
- 1/2 pint grape tomatoes, halved
- 1/2 cup mixed or kalamata olives
- 1/2 a medium orange bell pepper, diced
- 1/2 a medium red onion, sliced
- 1/2 cup crumbled feta cheese
- 1 lemon, juiced
- 1/4 cup extra virgin olive oil
- 1 tablespoon dijon mustard
- salt and pepper
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Directions
- Step 1
Massage kale under cold water by rubbing leaves together. Dry thoroughly. Place kale in a large bowl and toss with cooked quinoa. Add sliced cucumbers, tomatoes, olives, diced bell pepper, sliced onion, and feta cheese. Toss well.
- Step 2
In a small bowl, whisk together lemon juice and mustard. Add olive oil, a little at a time, whisking thoroughly to emulsify. Season with salt and pepper to taste. Pour over kale salad and toss to coat. Serve immediately.