Chopped Kale Salad


6 cups chopped Kale (about 12 oz.)

1 tomato, diced

2 stalks celery, diced

1/2 red onion, diced

1/2-1 cup chickpeas

4 Tab. Kalmata black olives, sliced (or regular black olives)

2 oz. Parmesan, rough grate or small cubes


Chop kale leaves into bite-sized pieces, discarding the stems.

Top with the remaining ingredients and serve with dressing.




Creamy Yogurt Dressing

1/2 cup plain Greek yogurt

2 Tab. olive oil mayonnaise

2 Tab. red wine vinegar

1 clove garlic, minced

1 tsp. lemon or lime juice
1 tsp. cilantro

pinch salt


Combine all ingredients in a small bowl.


Variations:

Asian Twist: Add a little soy sauce and grated ginger

Mexican Flair: Make with lime juice, a little lime zest and some taco seasoning.
source: modified from the recipe from Healthy Living

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