Greek Salad with Kale

by VSLW Member


Serves: 2 to 4 Prep Time: Nutrition facts: 200 calories 20 grams fat


Salad Ingredients

  • Red bell pepper, thinly sliced
  • ¼ cup vegetable broth
  • 1 large bundle of kale (approx. 4 cups)
  • 2 tbsp lemon juice
  • ¼ red onion, thinly sliced
  • ½ cup cherry tomatoes, halved
  • ¼ cup Kalamata olives, pitted and halved
  • ½ cup to 1 cup cooked chickpeas (from can, or soaked and cooked)
  • ½ cup cucumbers thinly sliced (optional)

Garlic Herb Dressing Ingredients

  • ¼ cup hummus
  •  ½ lemon, juiced
  • 2-3 tsp fresh dill or ¾ - 1 tsp dried dill
  • 3 cloves garlic, minced
  • 1-2 Tbsp water or unsweetened almond milk


For the Salad:

  1. Wash the bell pepper and cut into thin slices
  2. In a skillet, over medium heat, sauté the sliced bell pepper in broth, until soft (about 5 min.). You
    can leave raw or use bell pepper from the jar (stored in water). Put aside
  3. Wash and spin the kale, coarsely chop, and add to a large bowl. Add lemon juice
  4. Use your hands to massage the kale to break down its texture and remove some of the bitterness
  5. Peel the onion and cut into thin rings
  6. Wash and halve the cherry tomatoes
  7. Wash the cucumber and cut into thin slices
  8. Cut the olives in half
  9. Rinse off the chickpeas and let drain
  10. Add all of these ingredients, along with bell peppers to the kale in the bowl
  11. Add cucumber, if using

For the Dressing:

  1. Add hummus, lemon juice, dill, and garlic to a small bowl
  2. Whisk to combine. Add only enough water to thin until the dressing is pourable
  3. Taste and adjust the seasonings as needed


Recipe adapted from the Greek Kale Salad by "Minimalist Baker"

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