Quick and Easy Kale Salad for a Flavor-Packed Weeknight Dinner
This vibrant kale salad is packed with nutrients and flavors, making it perfect for busy weeknights.
Servings: 4 servings
Calories: 250kcal
Equipment
- Mixing Bowl
- Salad Spinner
Ingredients
Kale
- 4 cups Fresh Kale, chopped Washed and tough stems removed.
Cucumber
- 1 medium Cucumber, diced Adds refreshing crunch.
Bell Peppers
- 1 medium Red or Yellow Bell Pepper, chopped Provides sweetness and color.
Cherry Tomatoes
- 1 cup Cherry Tomatoes, halved Adds juiciness and acidity.
Red Onion
- 1 small Red Onion, thinly sliced Soak in cold water for milder flavor.
Chickpeas
- 1 cup Canned Chickpeas, drained and rinsed Adds protein and fiber.
Feta Cheese
- 0.5 cup Feta Cheese, crumbled Adds a savory, tangy element.
Dressing
- 0.25 cup Extra Virgin Olive Oil For richness and healthy fats.
- 2 tablespoons Lemon Juice Freshly squeezed for acidity.
Salt and Pepper
- to taste Salt Enhances flavors.
- to taste Black Pepper Freshly ground.
Instructions
- 1. Prepare the kale by removing tough stems and chopping into bite-sized pieces. Rinse thoroughly and dry.
- 2. Dice the cucumber and add it to the kale.
- 3. Chop the bell pepper and add it to the salad bowl.
- 4. Halve the cherry tomatoes and add them to the bowl.
- 5. Thinly slice the red onion and soak in cold water if desired, then add to the salad.
- 6. Rinse and drain the chickpeas, then fold them into the salad.
- 7. Crumble feta cheese over the salad.
- 8. In a separate bowl, whisk together olive oil and lemon juice, seasoning with salt and pepper.
- 9. Drizzle the dressing over the salad and toss gently to combine.
- 10. Taste and adjust seasoning as needed, then let sit for 5 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to two days. Keep dressing separate until ready to eat.