Mediterranean Kale Salad

For those of you who missed the LIVE demo of this salad creation on Periscope, I'm gifting you with the recipe here :)

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Some people consider salads to be boring - in our home they're anything but!
I have a few suggestions to help you spruce up your salad creations!

For starters, get away from the iceberg lettuce and experiment with various greens. Not only will they have more depth of flavour but they are far more nutritious.
From there, I suggest you get creative with adding some various textures such as crunchy nuts and seeds, crisp veggies like cucumber, snap peas or a little chewiness from dried fruit.
Play around with different flavours - try adding in organic olives or sun-dried tomatoes for a little saltiness or when the salad calls for it, add in some fresh fruit for a little sweetness and tang.

I've said it before and I'll say it again - one of the easiest ways to get greens into you is to incorporate a salad and a green smoothie each day. If you're looking to increase energy and improve your overall health - this is one tip you'll want to consider.

Mediterranean Kale Salad

Serves 2 as a dinner portion or serves 4 as a starter

3-4 big leaves of organic kale, torn

3-4 leaves of romaine, chopped

1/2 cucumber, chopped

3 green onions, sliced

1 can chickpeas, rinsed

15 cherry tomatoes, halved

5-6 garlic cloves, skin removed

1/4 cup raw pumpkin seeds

Toppings: Feta cheese, olives, sundered tomatoes

Dressing: 1/2 lemon squeezed onto the salad with 1-2 tsp of Dijon mustard. Season with salt and pepper to taste.

Directions

  1. Preheat the oven to 425F. Prepare two cookie sheets by lining them with parchment paper.
  2. In a mixing bowl, combine chickpeas with 1 tbsp olive oil and a pinch of sea salt and pepper. Lay chickpeas out on cookie sheet and roast them for 25-30 minutes.
  3. Lay the halved tomatoes onto the second cookie sheet with the garlic and drizzle with a little olive oil and season with a bit of sea salt and pepper. Roast them in the oven for about 20-25 minutes. NOTE: I roasted my chickpeas at the same time I roasted my tomatoes to save some time.
  4. Massage your kale. Place your torn kale in a large salad bowl with a small amount of olive oil, some fresh squeezed lemon and a very small pinch of sea salt. Massage the kale using your hands for 5 minutes. This will help break the kale down a bit - making it more digestible and also more palatable.
  5. Add the romaine to your salad bowl along with the cucumber, green onion and pumpkin seeds.
  6. Once your chickpeas and tomatoes have roasted, go ahead and add them to the salad. Before adding the garlic, allow it to cool down slightly and then run a knife through the cloves to cut it up a bit.
  7. Top your salad with feta cheese, olives (I sliced mine), sun-dried tomatoes (I gave mine a rough chop) and the dressing.

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