This satisfying and delicious kale salad is packed with sun-dried tomatoes, green olives, roasted nuts and sharp feta.
One of my favorite places to work remotely is the Downtown Market here in Grand Rapids. Just a few years old, it is packed with stalls of locally owned and operated businesses selling everything from tacos to pies to sushi and more. During a recent visit I grabbed a kale salad for lunch from Relish Green Grocer filled with green olives, nuts and feta. Immediately, I was inspired me to recreate it at home.
Of course, in true Liz fashion, I can never just let a nut be a nut so I tossed them in coconut oil and warm Indian spices and made a quick batch of my Indian-Spiced Mixed Nuts. They would be just as delicious toasted dry or with a little olive oil and salt. Feel free to mix and match with your favorite spices.
If you’re using high-quality, fresh nuts like these beauties I got to sample on my Diamond of California farm tour, there really is very little you need to do but I just couldn’t help myself. What can I say, I am a sucker for garam masala.
The secret to a good kale salad is taking a minute or two to massage the leaves in the olive oil and salt. Dry kale on it’s own is a little stiff and hard to chew. Massaged kale coated in silky olive oil and tangy lemon juice is food from the gods. There is a difference and your salad is worth the moment spent to take it to the next level.
As an added bonus, the sun-dried tomatoes and lemon juice provide a hefty dose of Vitamin C which help your body absorb the iron in the kale. Win win.
Your fork is waiting.
- 6 cups kale chopped
- 4 teaspoons olive oil
- 1/4 cup lemon juice
- 1/4 cup minced sun-dried tomatoes oil-packed
- 4 ounces feta crumbled
- 10 large green olives thinly sliced
- 1/2 cup Indian-Spiced Mixed Nuts or dry-roasted Diamond of California Sliced Almonds
- salt and pepper to taste
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Place chopped kale in a large bowl and drizzle with olive oil, lemon juice and salt. Use your hands to gentle massage the kale until it is evenly coated with the vinaigrette.
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Toss in sun-dried tomatoes, feta, green olives and nuts.
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Check for seasoning and sprinkle with salt and pepper to taste before serving.
Salad can be store in the refrigerator for up to 5 days.
Disclosure: I am in a long term partnership with Diamond Nuts as a Culinary Ambassador. Thank you for supporting the brands that make The Lemon Bowl possible. As always, all thoughts are 100% my own.
One of the perks of knowing how to cook is definitely being able to recreate restaurant food that I love! The flavors in this salad are beyond awesome.
That is so absolutely true!!
I have one of their kale salads in my fridge right now! They are the best. I love Relish’s Date Lime Dressing with it usually but this time I tried their Spiced Turmeric Tahini Dressing, which is equally as good. I like your dressing idea as well!
Oooo I should try those flavors!!
This salad looks yummy! Wish I this right now!
This sounds wonderful – as long as I leave out the olives. I love the idea of using Indian spices for the nuts. Since I’d leave out the olives, I might add some of those Palouse soft white wheat berries I just got… One way to keep up with the whole grains challenge. :-)
Ooo that’s a great idea!!
We both had kale salads on our mind today. Yours looks wonderful!
Too funny!! Great minds!
Love the idea of using toasted nuts!! Yummy!
Me too – so easy and so much flavor!
Why do I not think to put green olives in my salads? Love this!!
I need to do it more often – I adore green olives!
You had me at olives. Oh and kale, feta and nuts. Um, yea pretty much the perfect salad!!!
You always inspire me with your salads!! You’d love this one!
Walnuts are one of my favorite nuts especially in salads. Love the combo of olives, kale and the nuts. Perfect!
Mine too Julia – so good!!