Shredded Kale Salad with Tomatoes, Feta, and Mint
This salad is a lovely take on the OG kale salad — are they even still a thing?
Regardless, they keep well and are great for prepping a few days worth of lunches without worrying about a soggy salad.
The sheep’s milk feta really makes the salad, so if you tolerate dairy definitely don’t skip it. A little goes a long way too.
Shredded Kale Salad with Tomatoes, Feta, and Mint
Serves 2 as an entree, 4 as a side salad
Ingredients:
8-10 large kale leaves, finely chopped (ideally Tuscan/Lacinato)
2 Tbsp. extra virgin olive oil, divided
1/4 tsp. sea salt and fresh ground pepper
3 Tbsp. fresh mint and/or dill, roughly chopped or torn
1 Tbsp. apple cider or rice wine vinegar
1 teaspoon Dijon mustard
2-3 ounces sheep’s milk feta, optional but delicious
1 cup sun gold or cherry tomatoes, halved or quartered
1/3 cup pitted and chopped kalamata olives
Directions:
Place kale in a large salad bowl and drizzle with 1 tablespoon olive oil + sprinkle with salt and pepper. Massage with your hands until the leaves start to soften and glisten. Add in the herbs and massage them a moment more to release their oils.
In a small bowl, mix together the remaining oil, vinegar, and mustard. Drizzle it over the kale and toss to coat.
Add in the feta (crumbled well), the tomatoes, and olives. Toss again, taste, and enjoy!
Tips
For the Non-Kale Lovers
It’s really important to finely chop the kale here. Otherwise I find the salad isn’t as pleasant and harder to digest. I’ll also opt for half kale and half lettuce to make the salad less dense for those who prefer a softer, less green, salad option. A romaine or green leaf lettuce would work well here, but don’t add it until ready to eat. (This is what’s pictured.)
For a protein boost
I like topping this salad with chicken, salmon, or shrimp. Chickpeas would also work well for a vegetarian option.
Adapted from Sara Forte , Sprouted Kitchen
