Homemade Chopped Kale Greek Salad
- Yield 4
- Prep 15 minutes
- Total 15 minutes
Homemade Chopped Kale Greek Salad is a salad recipe on Avoteb. The yield on the card is 4. Plan on 15 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 large bunch (about 10 ounces) kale leaves, finely chopped
- 1 pint cherry or grape tomatoes, halved
- 1 cucumber, seeded and diced
- 1 (15-ounce) can garbanzo beans (chickpeas), rinsed and drained
- 1/2 red onion, thinly sliced
- 2/3 cup Kalamata olives, pitted
- 2/3 cup crumbled feta cheese
- garlic parsley vinaigrette (see below)
- 1/2 cup olive oil
- 1/4 cup fresh parsley leaves, finely chopped
- 3 Tbsp. freshly-squeezed lemon juice
- 3 Tbsp. red wine vinegar
- 2 garlic cloves, pressed (or finely chopped)
- 1 tsp. dried oregano
- 1/2 tsp. sugar
- 1/4 tsp. salt
- 1/4 tsp. black pepper
Method
Turn all ingredients together with desired amount of dressing until evenly mixed.
Beat all ingredients together until blended. Salt with additional salt and pepper if needed.
