Kale Salad with Lemon Dressing
Packed with anti-inflammatory properties, antioxidants, and a lion’s share of vitamins, this kale salad is also pleasing to the eye and the palate.
The light, citrusy flavor, combined with the sustaining protein of the garbanzo beans, make it a perfect choice for summertime lunch on the patio.
Serve with crostini or good bread and a glass of good wine to make it a quick, easy and elegant meal. Read more about this recipe in Kale Salad: A Perfect Choice for Lunch.
Kale Salad with Lemon Dressing
Packed with anti-inflammatory properties, antioxidants, and a lion’s share of vitamins, this kale salad is also pleasing to the eye and the palate. The light, citrusy flavor, combined with the sustaining protein of the garbanzo beans, make it a perfect choice for summertime lunch on the patio. Serve with crostini or good bread and a glass of good wine to make it a quick, easy and elegant meal. Read more about this recipe in Kale Salad: A Perfect Choice for Lunch
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Servings: servings
Ingredients
Salad
- 8 cups kale, washed, stems removed, and torn into small pieces
- 1 can olives, black or Kalamata
- 1 can garbanzo beans
- 4 oz feta cheese, crumbled
- 1 small onion, finely diced
Dressing
- Juice of two large lemons
- ½ cup olive oil
- 2 tbsp Balsamic vinegar
- Salt and pepper to taste
Instructions
- Combine the kale, olives, garbanzo beans, feta and onion in a large bowl and set aside. In a separate bowl, whisk together the dressing ingredients and pour over salad.
- Toss until all the ingredients are evenly incorporated. Allow to sit in the refrigerator for up to three days, or serve right away.
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Mark is an experienced food writer, recipe developer, and photographer who is also Umami’s publisher and CEO. A passionate cook who loves to cook for friends, he can often be found in the kitchen or by the grill testing new recipes.
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