I’m almost embarrassed to share this it’s so easy! And embarrassed to say that this post has been waiting n my queue for final edit almost a month. I ended up making this salad again last night which kind of kicked my but to get things done.
Lately I’ve been obsessed with kale – a little late to the band wagon, probably, but that’s totally fine with me, I do nothing in fashionable time anyway. I was craving Greek flavors after a date night’s dinner at Mykonos and needed something healthy and would hold up to take for lunch over the week. If you don’t dress chopped kale salads they can hold up for up to 5 days (depending on the kale) in the refrigerator.
I ate a lot of salads during college and grad school – and kind of got burnt out by most of them (my go to was spinach, edamame, and cottage cheese). Does that ever happen to you? Eat too much of something and suddenly it becomes something you can’t even choke down? Maybe I go through ruts, but it happens all too often. In any case, I’m back to where I can have a few salads a week and thoroughly enjoy them. The real sticking point is that they have to be well balanced and hearty with lots of chunky vegetables or fruit with nuts. I think this Greek version fit into that hearty vegetable category.
Serves 4 large salads easily
- 1 bunch kale, chopped into bit size pieces
- 1 can garbanzo beans, rinsed and drained
- 1 6oz can sliced black olives or other kalamata preference
- 1 pint cherry tomatoes, sliced in half
- 1 large cucumber, quartered and sliced
- 4 oz crumbled feta cheese
- 1/2 red onion, sliced (optional)
- Your choice of dressing, I like Newman’s Own Greek Vinaigrette for this
- Toss together all ingredients, except dressing.
- Serve and dress as you prefer
I told you it was embarrassingly easy. But not that it can taste that good with minimal effort.
Yum, yum, yum.