For the Dressing – 1/4 cup (60 ml) olive oil – 3 tbsp (45 ml) red wine vinegar – 2 tsp (10 ml) maple syrup – 1 tsp Dijon mustard – ½ tsp dried oregano – 1 garlic clove, grated For the Kale Salad – 8 cups (180 g) thinly sliced kale – ½ lemon, juiced – ½ cup(60 g) pitted kalamata olives – 1 cup (160 g) artichoke hearts – 1 ½ cups (195 g) cherry tomatoes – 1 ½ cups (215 g) chopped cucumber
If you're making the tofu feta, you'll need tofu, lemon, vinegar, oil, miso paste and herbs. Mix and marinate for 1-2 hours up to overnight. If not using, use any feta you enjoy.
Mix the dressing ingredients together in any container. Season with salt and pepper to taste.
Add the kale to a bowl with lemon juice and 1 tsp oil. Massage with your hands to soften.
Add the olives, tomato, artichoke hearts, cucumber and dressing and toss to combine.
Divide between bowls and spoon the marinated tofu feta over top. Roasted chickpeas make a yummy topping too! Enjoy your salad.
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