Kale Feta Salad
Ingredients
Lemon Dressing
-
2
tablespoons
extra virgin olive oil
-
3
tablespoons
lemon juice
-
1
teaspoon
Dijon mustard
-
½
teaspoon
dried oregano
-
½
teaspoon
fine sea salt
-
¼
teaspoon
ground black pepper
Kale Feta Salad
-
1
bunch
kale
-
⅓
cup
diced red onion
-
1
cup
cherry tomatoes, quartered
-
1
cup
sliced cucumber
-
1
15 oz.
can garbanzo beans, drained and rinsed
-
2
ounces
feta cheese, crumbled
Instructions
- Combine olive oil, lemon juice, mustard, oregano, salt, and pepper in a large bowl to make the dressing.
- Remove the tough stems from the kale and chop the leaves into bite-sized pieces, adding them to the dressing.
- Massage the dressing into the kale leaves to soften them.
- Slice the red onion, cherry tomatoes, and cucumber, then add them to the salad bowl.
- Add drained garbanzo beans and crumbled feta cheese to the bowl and toss everything together.
- Taste and adjust seasoning if necessary, then serve immediately or store in the fridge.
Nutrition Facts (estimated)
Servings
4
Calories
260
Total fat
14g
Total carbohydrates
27g
Total protein
12g
Sodium
536mg
Cholesterol
13mg
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