Greek Salad
Full of bright flavor and lively ingredients, this Greek Salad will delight your senses!
INGREDIENTS
Dressing
- 1 teaspoon lemon zest (organic)
- 3 tablespoons fresh lemon juice
- 1⁄2 teaspoon sea salt
- 1 tablespoon fresh oregano or 2 teaspoons dried oregano
- 1 small garlic clove, pressed
- 1⁄2 teaspoon freshly ground black pepper
- 1⁄4 cup extra-virgin olive oil
Salad
- Salad
- 1 small red onion, halved and thinly sliced
- 1 bunch black kale, ribs removed, and leaves torn into bite sized pieces
- 1 pint cherry tomatoes, halved
- 1 medium cucumber, halved lengthwise, quartered, seeded, cut into 1⁄2 inch pieces
- 1⁄2 cup pitted kalamata olives, cut in half
DIRECTIONS
Dressing
This is the simplest and yet most versatile vinaigrette. All
you need a lemon and good quality extra-virgin olive oil. Drizzle
this on top of just about everything for a bright flavor pop. I
often double this recipe in order to keep some in my refrigerator
at all times.
- Blend all the dressing ingredients, whisking in the oil last in a
thing stream. Transfer to a lidded container. (or use an
immersion blender right in the container.)
Salad
- Place onions in a small bowl and cover with water and a
spritz of lemon juice or vinegar. Allow them to sit for 10
minutes then drain. - In a large bowl prepare the dressing.
- Add the kale and toss well to coat. Allow the dressed kale to sit at room temperature for 10 to 30 minutes.
- Add the onions, cherry tomatoes, cucumbers, and olives and toss again. Transfer to a serving platter.
Nutritional Content
- Servings: 4
- Nutritional Amount per Serving:
- Calories: 147
- Protein: 0g
- Fat: 14g
- Carbohydrates: 5g
- Dietary Fiber: 0g