I don’t know about you but I don’t think of kale when I think of Greek salad. But that made this kale salad recipe all the more intriguing! Just the reading the name pretty much convinced me to try this recipe, but then I read the ingredients and had to make it. It’s chock full of tasty things like black olives, sun dried tomatoes, and chickpeas. Is it authentic Greek? Probably not, but I’m still willing to give it a try.
This healthy Greek kale salad recipe is full of bold Mediterranean flavors.
Most f the ingredients for my kale salad were easy to find. It’s lots of produce, of course, and a few other canned and jarred items. The only thing that might be hard to find is the tahini. Last time I needed tahini, I had to order a jar from Amazon.
I don’t think I’ve ever had a kale salad, and I was a little worried it would be very bitter. Because of that, I made sure to chop the leaves into small pieces and massage them thoroughly as instructed. It really did make a difference in their flavor.
The rest of the process went smoothly and just as the instructions said it would. The only thing I did differently was to blend the tahini dressing in my mini-prep. Over the years I’ve found it to be the easiest way to blend salad dressing with oil, and it doesn’t separate nearly as fast as it does when I just stir it. No mini-prep? Shaking the dressing in a cocktail shaker or other sealed container would also work.
My times for this recipe matched up perfectly with the times listed:
- 20 minutes prep
- 5 minutes to cook (roast the sunflower seeds)
- 25 minutes total