Mediterranean Kale Salad

This is a nice way to get Kale into your diet. The process of rolling and chopping it finely then rubbing it around and squishing it between your hands with the oil and lemon juice helps break it down so it is not so tough.

  • 4 leaves kale, stems removed
  • 1 teaspoon extra-virgin olive oil
  • 1 1/2 teaspoons freshly squeezed lemon juice
  • 1/8 teaspoon salt
  • 1/4 red bell pepper, diced
  • 1 tablespoon pine nuts
  • 1 tablespoon sliced black olives (optional)
  • Dash ground pepper
 Note: Since my diet does not allow salt; I omit it and just add a bit more pepper.
Stack 2 of the kale leaves with the stem end facing you. Fold in half lengthwise and roll tightly like a cigar. Slice crosswise into thin strips. Repeat with the remaining 2 leaves. Chop the kale strips a few times, so they aren’t too long.
Put in a medium bowl along with the olive oil, lemon juice, and salt. Toss well with your hands, working the dressing into the greens.
Add the red bell pepper, pine nuts, and olives and toss gently. Season to taste with ground pepper, if desired.
Stored in a sealed container in the refrigerator, Mediterranean Kale will keep for 3 days. Bring to room temperature before serving.
Mediterranean Kale with Pine Nuts and Dried Fruit:
Omit the red bell pepper and olives. Add 1 tablespoon of golden raisins or dried cranberries.

One thought on “Mediterranean Kale Salad

  1. Pingback: Typical day of what I eat | AtomicMrX

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