You will find that I have minimal kale salads on the site. It’s not that I don’t like them, it’s that I’m lazy. The whole process of massaging and letting kale sit with some lemon juice feels like too much of a process for a simple salad. By the time all of that happens, I could have made and eaten a salad that used easy greens. However, I’m slowly coming around (it’s only taken me six years), primarily because kale is one of the better/heartier summer green. This salad pretty much the epitome of summer: fresh tomatoes, cucumbers, and peppers tossed with a grain, herbs, and a bit of dressing. No cooking involved (minus a roasted red pepper, which I usually have on hand). A perfect lunch for a hot day or picnic!Print
A perfect summer kale salad featuring fresh summer greens, softened kale, and salty olives.
- 2 cups shredded kale
- 2/3 cup grape tomatoes
- 1/2 small cucumber
- 1/2 roasted red pepper
- 4 scallions
- 1/4 cup kalamata olives
- 1 ounce feta
- 1/3 cup chopped flat-leaf parsley
- ½ cup cooked bulgur
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Place the kale in a bowl along and massage for a minute or so to soften the kale. Then add 1 tablespoon of lemon juice and let sit while chopping the remaining ingredients.
- Slice the grape tomatoes in half, dice the cucumbers, and mince the roasted red peppers and scallions. Place in the bowl with the kale then slice the olives in half and add to the bowl. Measure in the feta, parsley and bulgur.
- In a small bowl, whisk together the olive oil, remaining tablespoon of lemon juice, salt, and pepper. Pour over the salad and toss until well combined.
Tips & Tricks: Don’t skimp on time with the kale and lemon- it really helps to soften the kale which makes for a better salad!
Nutrition: see the information.
- Calories: 246
- Sugar: 3.7
- Sodium: 551.4
- Fat: 18.6
- Carbohydrates: 18.2
- Fiber: 4.8
- Protein: 5.6
- Cholesterol: 12.6
This kale salad is usually straight forward, as written above. However, there’s a few small changes that I make that work well to keep the overall flavor of the salad the same.
Artichokes: Artichokes make a lovely addition to this salad, whether you’re grilling/roasting fresh artichokes or using prepared artichoke hearts.
Roasted Tomatoes: I’ve found that on occasion, it’s really worth turning on your oven to roast tomatoes. The flavor of the tomato is really enhanced by the heat.
Greens: Feeling lazy like I usually am? Spinach or arugula is a solid choice in place of the kale or mix and match your favorite greens together.
Kale is such a versatile green. It’s heartier enough that it can hold up to heat while growing and through the cooking process but just tender enough that it can work in a salad. I tend to grow and use lacinato kale because I find the texture better throughout the cooking process. However, I recommend trying a couple different varieties to see which you like best.