Luscious Mediterranean Kale Salad Recipe

Ideal for a quick and healthy meal! Enjoy a burst of fresh flavours with our Mediterranean Kale Salad, featuring quinoa, veggies, feta, and a zesty dressing.

Mediterranean Kale Salad Recipe

Excite your taste buds with this Mediterranean Kale Boutique casino Salad, a delectable mix of kale, quinoa, crispy veggies, and feta, all tossed in a zesty Greek lemon dressing. This easy salad packs a punch of fresh flavours and delightful textures, making it a wonderful, healthy option for any meal.

Ingredients

• 2 cups kale (approx. 2 oz)
• ½ cup quinoa
• ¾ cup water
• 1 orange bell pepper
• ½ large English cucumber
• 1 cup sliced or diced tomatoes
• ½ cup crumbled feta
• 2-3 TBSP sliced almonds , finely chopped (optional)
• salt and pepper to taste

GREEK LEMON DRESSING

• 3-4 TBSP olive oil
• 1 lemon juiced
• 1 TBSP red wine vinegar
• 1 small garlic clove
• ¼ tsp salt
• ¼ tsp black pepper
• 1/8-1/4 tsp dried oregano leaves

Instructions

• Prepping your veggies and dressing while the quinoa cooks will have this tasty salad ready in 20 minutes or less!
• First, rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water, stirring often.
• This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set the burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until the quinoa is fluffy and the liquid has been absorbed.
• Once your quinoa is ready, fluff with a fork and season with salt and pepper, to taste. Transfer to a plate and spread it out to allow to cool.
• While the quinoa cooks, wash and dry your chopped kale (I use my trusty salad spinner) and massage with a teeny drizzle of olive oil for tender kale that tastes GREAT! Finely chop.

• Finely chop your cucumber and bell pepper – the smaller the better. Slice or dice the tomato. If adding sliced almonds, finely chop for a little almond goodness in every bite.
• To make the dressing, peel, smash, and finely mince garlic. Add to a small bowl with remaining dressing ingredients and whisk well. If you like the tartness of the lemon juice (I love it!) keep it as is or feel free to add a little extra oil or sweeten a tad if preferred (sugar, honey, or maple syrup are common dressing sweeteners).
  Combine cooled quinoa with kale and veggies.
• Pour dressing over salad and mix well. Top with crumbled feta and optional sliced almonds and enjoy!

Serving Suggestions

• Greek Quinoa Salad
• Mediterranean White Bean Soup
• Marinated Greek Salad
• Mediterranean Chickpea Salad with Feta
• Greek Tortellini Pasta Salad

Tips and Tricks

• Rinse and toast quinoa for nuttiness and a fluffy texture. Cook with water until absorbed.
• Massage chopped kale with a bit of olive oil for tenderness.
• Chop Size: Finely chop the cucumbers and bell peppers for a uniform bite.
• Mix cooled quinoa with kale, veggies, and dressing. Top with crumbled feta and almonds if using.