As you might have browsed on my site, you must have noticed that I am a Kale salad lover.
Depending on where you are in this world, it’s not always easy to find kale. US is perfect, but Europe is still developing. South Africa is making it’s way into Kale salads, stir fries and juices.
I particularly like the ‘Tuscany Kale’. It sometimes confusing, because it carries many names: Lacinato kale, Cavalo nero, Tuscany Kale, or in the netherlands often “toscaanse palmkool’.
You can recognize this kale by its long dark green leaves.
The tuscany kale as well as the curly kale are both great bases for your salad.
Here I am sharing with you a greek salad, with the usual ingredients needed for a greek salad, except I changed the base to a kale version.
- A bunch of tuscany or curly kale
- 1 cucumber, seeded and diced
- 2 - 3 tasty - ripe tomatoes, diced (roma’s or any kind that you prefer)
- 3 spring onions, cut lengthwise and finely chopped
- A handful of parsley, chopped (flat or curly type)
- 1/2 - 1 cup of pitted kalamata olives, cut in half (find a good quality!)
- A good quality feta cheese (lately i discovered the kosher feta cheese from Israel…amazing taste)
- Optional: roasted pinenuts
- Extra virgin olive oil
- White balsamic vinegar
- Juice of 1/2 - 1 lemon
- Freshly ground sea salt and black pepper
- Wash the leaves, pad dry.
- Tear of the kale leaves from the stem, stack all leaves and cut thinly with a sharp knife
- Cut side ways as well to make smaller pieces
- Add olive oil, white balsamic vinegar, lemon juice, salt and pepper, and mix, massage, and squeeze kale thoroughly.
- Taste the kale, add more of the dressing ingredients according to your taste.
- Add all other ingredients: cucumber, tomato, spring onions, parsley, olives and crumbled feta.
- Carefully mix
- Add roasted pine nuts if desired
- Store leftovers in an airtight container, great option for tomorrow's lunch.