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