why make this recipe
Quick and Easy Kale Salad is the perfect dish for busy weeknights. This recipe is not only simple but also packed with fresh flavors and nutrients. Kale is a superfood, rich in vitamins and minerals, while the colorful vegetables add crunch and sweetness. Whether you’re looking for a light dinner or a hearty side dish, this salad is sure to satisfy your taste buds and keep you feeling great.
how to make Quick and Easy Kale Salad
Ingredients:
- 4 cups Fresh Kale, chopped (Washed and tough stems removed.)
- 1 medium Cucumber, diced (Adds refreshing crunch.)
- 1 medium Red or Yellow Bell Pepper, chopped (Provides sweetness and color.)
- 1 cup Cherry Tomatoes, halved (Adds juiciness and acidity.)
- 1 small Red Onion, thinly sliced (Soak in cold water for milder flavor.)
- 1 cup Canned Chickpeas, drained and rinsed (Adds protein and fiber.)
- 0.5 cup Feta Cheese, crumbled (Adds a savory, tangy element.)
- 0.25 cup Extra Virgin Olive Oil (For richness and healthy fats.)
- 2 tablespoons Lemon Juice (Freshly squeezed for acidity.)
- to taste Salt (Enhances flavors.)
- to taste Black Pepper (Freshly ground.)
Directions:
- Prepare the kale by removing tough stems and chopping it into bite-sized pieces. Rinse thoroughly and dry.
- Dice the cucumber and add it to the kale.
- Chop the bell pepper and add it to the salad bowl.
- Halve the cherry tomatoes and add them to the bowl.
- Thinly slice the red onion and soak it in cold water if desired, then add it to the salad.
- Rinse and drain the chickpeas, then fold them into the salad.
- Crumble feta cheese over the salad.
- In a separate bowl, whisk together olive oil and lemon juice, seasoning with salt and pepper.
- Drizzle the dressing over the salad and toss gently to combine.
- Taste and adjust seasoning as needed, then let sit for 5 minutes before serving.
how to serve Quick and Easy Kale Salad
Serve this salad chilled or at room temperature. It can be the main dish or a delightful side for grilled chicken or fish. You can also top it with extra protein like grilled shrimp or tofu for a complete meal.
how to store Quick and Easy Kale Salad
Store any leftovers in an airtight container in the fridge. It will keep well for up to 2 days. However, the kale might get a bit softer the longer it sits, so it’s best enjoyed fresh.
tips to make Quick and Easy Kale Salad
- Massage the kale with a little olive oil before adding other ingredients. This makes it softer and more appealing.
- Feel free to add nuts or seeds for extra crunch and nutrition.
- If you want a bit of sweetness, consider adding dried fruit like cranberries or raisins.
variation
You can customize this salad easily. Try adding avocado for creaminess or swap out the chickpeas for black beans. Use any seasonal vegetables you like, or add grains like quinoa or farro for more substance.
FAQs
-
Can I use other types of greens instead of kale?
Yes! You can use spinach, arugula, or even romaine lettuce depending on your preference. -
Is this salad vegan?
No, but you can make it vegan by omitting the feta cheese or replacing it with a plant-based cheese alternative. -
Can I make this salad ahead of time?
Yes, you can prepare all the ingredients ahead of time and mix them just before serving to keep everything fresh and crunchy.
Quick and Easy Kale Salad
A light and nutritious salad packed with fresh flavors, perfect for busy weeknights.
- Total Time: 15 minutes
- Yield: 4 servings 1x
Ingredients
- 4 cups Fresh Kale, chopped
- 1 medium Cucumber, diced
- 1 medium Red or Yellow Bell Pepper, chopped
- 1 cup Cherry Tomatoes, halved
- 1 small Red Onion, thinly sliced
- 1 cup Canned Chickpeas, drained and rinsed
- 0.5 cup Feta Cheese, crumbled
- 0.25 cup Extra Virgin Olive Oil
- 2 tablespoons Lemon Juice
- to taste Salt
- to taste Black Pepper
Instructions
- Prepare the kale by removing tough stems and chopping it into bite-sized pieces. Rinse thoroughly and dry.
- Dice the cucumber and add it to the kale.
- Chop the bell pepper and add it to the salad bowl.
- Halve the cherry tomatoes and add them to the bowl.
- Thinly slice the red onion and soak it in cold water if desired, then add it to the salad.
- Rinse and drain the chickpeas, then fold them into the salad.
- Crumble feta cheese over the salad.
- In a separate bowl, whisk together olive oil and lemon juice, seasoning with salt and pepper.
- Drizzle the dressing over the salad and toss gently to combine.
- Taste and adjust seasoning as needed, then let sit for 5 minutes before serving.
Notes
Best enjoyed fresh. Store leftovers in an airtight container for up to 2 days. Massaging the kale enhances its texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 10mg