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

5 from 2 votes

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Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 8 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

US Customary – Metric

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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