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5 from 1 vote

Chopped Kale Salad with Summer Veg

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 mins
Cook Time0 mins
Total Time15 mins
Course: Salad
Cuisine: Greek
Keyword: Easy, keto, low carb, vegan, vegetarian
Servings: 6 as a side
Calories: 215kcal


  • 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)
  • cup pine nuts, roasted (approximately 45 grams)
  • cup olive oil
  • ¼ cup red wine vinegar
  • Sea salt and cracked black pepper


  • 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.



Calories: 215kcal | Carbohydrates: 6g | Protein: 4g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 59mg | Potassium: 243mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1506IU | Vitamin C: 20mg | Calcium: 95mg | Iron: 1mg