I know that kale salads sound boring. I understand that this is a really hard sell and I just shared a salad last week. But stick with me on this one, it is totally worth the (minimal) effort. You know that Mediterranean Crunch salad from Whole Foods? This is my version. I had to recreate this because it my habit was becoming expensive,but also because I can eat TONS of this stuff. And while this is not the most exciting recipe you will see on Cooking Onions, it is a simple salad that I eat regularly. And it holds up great, so plan to save your leftovers and pack it for lunch. Plus, it gives me an excuse to use my totally badass Chinese cleaver for slicing kale…
WF has a version of the recipe published online that contains broccoli but that isn’t listed in the ingredients of what I buy locally. Nope, they list fennel instead. So I figure that if they couldn’t stick to their own recipe, why should I? I liked the touch of fennel in the salad, but I don’t want to buy an entire fennel bulb just for a little bit to shave in. Broccoli stems would be great for extra fiber and crunch, but they they can be hard to find. My solution – use whatever you have on hand. This is an excellent healthy detox-type salad, but you can make it even tastier with a sprinkle of feta cheese or a swirl of olive oil. If a bit of fat helps you eat more veggies, go for it!
I like using Tuscan (aka Lacinto) kale in this recipe because it is easier to slice thin than your standard curly kale. And seriously, there’s something satisfying about thinly slicing a bundle of kale leaves. Curly kale is fine too but I find it harder to slice thin.
|Mediterranean Kale Salad|| |
- 1 bundle Tuscan (lacinto) kale, leaves sliced thin
- 2 tablespoons red wine vinegar
- 1 clove of garlic, pressed
- ½ cups canned chickpeas, rinsed and drained
- ½ cup pitted kalamata olives, chopped
- ½ bell pepper, sliced thin
- ½ cucumber, quartered lengthwise and sliced thin
- salt and pepper to taste
- In a large bowl, mix together kale, red wine vinegar and garlic
- Use your hands or tongs to massage the kale until it begins to soften
- Toss in chickpeas, olives, pepper and cucumber
- Serve chilled