Kale Salad with Green Olives, Almonds and Feta - The Lemon Bowl
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Kale Salad with Toasted Nuts and Feta

This satisfying and delicious kale salad is packed with sun-dried tomatoes, green olives, roasted nuts and sharp feta.
Course Salad
Cuisine American
Keyword kale salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 298kcal
Author Liz Della Croce


  • 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


  • 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.
  • Toss in sun-dried tomatoes, feta, green olives and nuts.
  • 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.


Calories: 298kcal | Carbohydrates: 16.6g | Protein: 11.7g | Fat: 23.1g | Saturated Fat: 6.9g | Polyunsaturated Fat: 16.2g | Trans Fat: 0g | Cholesterol: 20mg | Sodium: 580mg | Fiber: 3.7g | Sugar: 2.4g