Greek Kale Salad Recipe

This is one of my favorite, go-to salads to make for the week, inspired by a recipe at PCC called the Emerald City Salad. It’s great way to get your dark leafy greens in, but still tastes delicious. I seriously can’t stop eating it. I know eating raw kale sounds a little bit scary, but the way that the greens soften a bit when you let it marinate overnight might just make you change your mind.

The best part? It keeps well for multiple days in the fridge, not soggy like other salads with dressing. Perfect for taking to work or for a dinner by itself!

Ingredients:

1 head green kale

1 head red chard

1 yellow pepper, chopped

1 red pepper, chopped

About 10 Kalamata Olives, chopped

1/2 cup chopped artichoke hearts

3 green onions, chopped

Organic, raw feta cheese (optional)

Dressing: Whisk the following ingredients together in a separate bowl:

2 TB Extra Virgin Olive Oil

1 TB White Wine Vinegar

Juice of 1/2 lemon

Sea salt and pepper to taste.

For the salad: Rinse and de-stem the kale and red chard. Tear into bite size pieces and set aside. Chop peppers and artichokes into bite sized pieces and slice the olives into small quarters.

Cut off both ends of the green onions, then, slice thinly, starting with the white end. As the onion turns green, stop slicing and flip to the other end (green end). You do not want to use the middle, or transition part of the onion here, just the completely white or green parts. The middle has somewhat of a bitter taste.

Combine the greens, peppers, olives, and green onions in a large tupperware piece with a lid. Pour the dressing over the salad,  add some feta cheese crumbles if you want, pop the lid on, and shake away.

Enjoy right away, or wait a day for better flavor.

Other combinations to try as well: caramelized shallots with roasted sweet potato cubes and parsley or brown rice, raisins and toasted pinenuts with the greens.