One of the salad staples receives a superfood makeover. Kale has become a popular movement radiating across restaurants, stores, and tables of all walks and ages. It’s firm and crisp texture makes it a wonderful foundation for a salad, especially a salad full of salty overtones. I’m addicted to feta cheese, which is why I drool over super feta infested Greek salads. But no Greek salad is truly complete without a tantalizing and mouth-watering Greek-inspired dressing loaded with herbaceous dried oregano, zippy garlic, and snappy vinegar. If you are looking for a super easy and healthy salad, that’s a bit on the wild side, swap out your traditional lettuce with raw kale for this updated classic.
Ingredients (serves two)
For the salad:
- 4 cups chopped kale
- 1-2 cups cherry tomatoes, halved (about 1 pint)
- 1/2 cup feta cheese
- 1/8 cup chopped black olives
- 1/8 cup sliced red onions
- 1 avocado, cubed
For the salad dressing:
- 1/2 cup olive oil
- 2-3 tablespoons red wine vinegar
- Juice of 2 lemons
- 2-3 tablespoons Dijon mustard
- 2 garlic cloves, minced
- 2 teaspoons dried Mediterranean oregano
- 1 tablespoons dried basil
First, prepare the Greek-inspired salad dressing. In a whisking bowl, blend together the vinegar, lemon juice, dijon mustard, and garlic. When incorporated, gently and slowly pour the olive oil with one hand while the other is vigorously mixing. This constant stirring will emulsify the olive oil and vinegar into a smooth and unified liquid. Season with the oregano, basil, salt and pepper.
In a large mixing bowl, lightly fold together the kale, cherry tomatoes, feta cheese, olives, and red onions. When the salad components are properly integrated, drizzle the salad dressing around the side of the mixing bowl. Season with salt and pepper, and toss the salad to assimilate it with the dressing. Serve the Greek kale salad with a couple avocado cubes settled on top.