Ever since the hot weather finally arrived and actually decided to stick around, I’ve been on a serious salad kick. I usually like adding hints of sweetness to salads, such as bits of mango, mandarins or raisins but I had a serious craving for olives yesterday so decided to incorporate them into a Greek-inspired salad. This salad can be ready in about 10 minutes, chop, chop, chop, dice and mince, add in some spices and taadaa – a super healthy, flavourful and filling dish that can be enjoyed as a meal, side or snack.
There are so many good things in this salad. First of all, we’ve all heard of the wonders of the green, leafy beauty that is kale, and if you’ve been by my blog before, you know I use it a lot. What’s not to love about kale right!?
Then it’s the revered tomato, which is just about as packed with antioxidants as they come. Actually, I could go on and on about the nutritional benefits of this salad but I’ll just sum it up in saying it’s high in just about every vitamin, full of antioxidants and packs a boost of protein and fibre. So ya, you’re good.
Make it a meal, make it a side, make it a little snack – anything goes! Oh and olives, delicious olives. If you love olives as much as me, you’ll be happy as a peach chowing down on this bowl of colourful goodness.
Mediterranean Kale Salad
- Yield: 6
- Cuisine: Vegan
- 1 tomato, diced
- 1 red pepper, diced
- 2 cups packed kale, de-stemmed, finely chopped
- 1 zucchini, diced
- 1 cucumber, diced
- 1 can chickpeas, well-rinsed, drained
- 3/4 cup pitted kalmata olives
- 1 white onion, diced
- 3 cloves garlic, minced
- 3 tbsp balsamic vinegar
- 1 tbsp red wine vinegar
- 1 tsp liquid sweetener (honey, maple syrup, agave)
- 1 tbsp extra virgin olive oil
- 1 tsp rosemary, dried
- 2 tsp oregano, dried
- 2 tsp basil, dried
- 1 tsp garlic powder
- 1 tsp sea salt
- 1 tsp black pepper
- juice of 1/2 a lemon
- Place everything into a bowl and mix well.
- Serve right away and store any left-overs in the fridge.