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Mediterranean Kale Salad

Jessica, How Sweet Eats
  • 30 minutes
  • Serves 2

INGREDIENTS

4 cups

curly green kale, (shredded with a knife)

1/4 tsp

salt

1/4 tsp

freshly cracked pepper

1 1/2 cups

cooked, shredded chicken

1/2 cup

cooked quinoa ((I love the tricolor quinoa from Trader Joes!))

1 cup

cherry tomatoes, (halved)

1/2 cup

diced roasted red peppers

1/2 cup

thinly sliced cucumber

1/3 cup

chopped Kalamata olives

1/4 cup

sliced almonds

1/4 cup

crumbled feta cheese

2 tbsp

diced shallot

lemon wedges, (for spritzing)

1/4

  cup  red wine vinegar

3

  tablespoons  lemon juice

1 1/2

  tablespoons  honey

2

  garlic cloves, (finely minced or pressed)

1/2

  teaspoon  dill weed

1/4

  teaspoon  dried oregano

1/4

  teaspoon  salt

1/4

  teaspoon  pepper

1/2

  cup  extra virgin olive oil