A few nights ago, I had a couple bunches of kale and I was tired of just doing the “usual” and sauteing it, so I decided to make a salad with it. Since the weather in Sacramento has been sunny and warm all week, it was nice to do a “cold” one-pot meal. It turned out so good and was a big hit with both my husband and son! I look forward to making this salad again, as the weather continues to get warmer! .
Massaged Kale Greek Salad
Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 2 large plates or bowls
Ingredients:
2 bunches kale (rinsed and torn)
1/2 cup pitted and sliced Kalamata olives
1/2 cup chopped marinated artichoke hearts
1 large or 2-3 small tomatoes (sliced)
1 avocado (diced)
6 oz. cooked chicken (chopped)
1/4 cup feta cheese
1 lemon
3 tbsp olive oil
1 tbsp red wine vinegar
1 clove garlic (minced)
1/2 tsp Italian seasoning
pinch of sea salt and pepper to taste
Instructions:
- Place washed and torn kale into a large bowl.
- Juice lemon and mix with olive oil, vinegar and garlic. Pour over kale and massage in with hands, making sure to use your fingers to rub or “massage” the dressing into the kale leaves. Let sit while you prep the rest of the ingredients (the kale will marinate and become softer as it sits).
- Add the rest of the ingredients to your kale and toss well. Use salt and pepper to taste.
- Divide among two plates and serve immediately. Enjoy!
If you don’t have marinated artichoke hearts, you can use ones packed in water.
This recipe was provided by a super fabulous ‘mommy’: Melissa at Fit n’ Well Mommy. Go and visit Melissa on her website for even more yummy new recipes, health and fitness tips, and join The Naked Label as we follow her on her fun-filled (and often humorous) journey through mommyhood! Click Here.
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