Kale Greek Salad
Author: Emma
Serves: 2 generously
- For the dressing:
- Juice of two lemons
- 2 tbsp olive oil
- 1 garlic clove, minced
- ½ tsp dried mint (optional)
- ½ tsp dried oregano (optional)
- Generous grind of black pepper
- For the salad:
- 1 bunch of kale, destemmed and finely chopped
- 10 cherry tomatoes (about a cup) halved
- 20 mixed olives (about ½ cup)
- half a large cucumber chopped into bite sized chunks (a similar size to the tomatoes)
- 1 cup (160g) chickpeas
- ¾ cup (110g) feta, crumbled or cubed
- Whisk ingredients of the dressing together until well combined
- Combine in a large bowl with the kale, massage the dressing into the kale for a couple of minutes until the kale is fully coated in the dressing
- Cover, and put in the fridge to marinate for 30mins to 1 hour, the kale should reduce in volume
- Add the remaining ingredients and toss everything until well mixed
Recipe by Emma's Little Kitchen at https://www.emmaslittlekitchen.com/kale-greek-salad/
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