Mediterranean Kale Salad
I decided to throw in a little mid-week salad inspiration in between this week and next week’s recipe posts since I posted two recipes last week for our football party themed collaboration with BeerUndercover and changed the day for posting this week. This isn’t a full-blown recipe, but more of an idea for a quick mid-week lunchtime salad. It’s light, healthy and quick and easy to throw together.
| Servings | Prep Time | Cook Time | Total Time |
|---|---|---|---|
| 1 | 5 mins. | 0 mins. | 5 mins. |
Ingredients:
- 2 packed cups of kale, cut or ripped into 1 inch pieces
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- ½ cup of artichoke hearts
- ¼ cup kalamata olives
- ¼ cup cherry or grape tomatoes, cut in half
- 1 heaping tablespoon of hummus
*I always seem to have a jar of kalamata olives, Kirkland marinated artichoke hearts, and Hannah Organic Hummus from Costco on hand at home and I’m a big fan of all three. Whole Foods also sells grilled artichoke hearts in the refrigerated area of the produce department (they are sold in plastic bags) that are very good.
Directions:
- Wash and dry kale and place in a medium size mixing bowl. Pour apple cider vinegar, salt and pepper over kale. Massage kale leaves with vinegar, salt and pepper, using your hands. Transfer to a serving bowl (or keep in mixing bowl).
- Top massaged kale with artichoke hearts, olives, tomatoes, and a spoonful of hummus.
- Serve and enjoy!
Toddler Tip:
Let your little ones massage the kale! It’s more fun for them to get their hands dirty than it is for us and it gives them a good opportunity to get curious about tasting some dark leafy greens!
