Chopped Kale Salad with Summer Veg

Kale chopped salad in a patterned plate with gold serves and kale leaves on the side.

5 from 1 vote

Our Kale chopped salad will give you bites of delectable flavour with each forkful. We combine summer veg with a famous superfood kale for the best chopped salad to take to pot lucks and parties

Prep Time15

Cook Time0

Total Time15

Course: Salad

Cuisine: Greek

Keyword: Easy, keto, low carb, vegan, vegetarian

Servings: as a side

Calories: 215kcal

Author: Anastasia Papapetros

Ingredients

½ bunch kale (approx. 6 stems or 6 cups or 170 grams)
2 medium tomatoes (we used Truss) (approximately 450 grams)
1 medium cucumber (Lebanese or Persian) (approximately 150 grams)
1 small red onion (approximately 80 grams)
½ cup kefalograviera, grated (approximately 70 grams)
⅓ cup pine nuts, roasted (approximately 45 grams)
⅓ cup olive oil
¼ cup red wine vinegar
Sea salt and cracked black pepper

Metric - Imperial

Instructions

Wash your kale and rip the leafy parts from the ribs, discard the ribs chop the leaves finely.
Add chopped kale to a large mixing bowl, season, then pour over the oil and vinegar. Massage the kale for 3-5 minutes until tender but don’t overdo it.
Wash and trim all your vegetables, remove the seeds from the cucumber and cut everything into a small dice.
Either coarsely grate or cut your cheese into a small dice.
Place everything in a large mixing bowl, season, then mix well to combine.
Arrange in a salad bowl, keep chilled until you are ready to serve.

Video

Nutrition