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GREEK KALE SALAD WITH A TWIST

GREEK KALE SALAD WITH A TWIST

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DELICIOUS

Description

I grew up in South Africa where Greek salads were as common and Cesar salads are in America. So it’s no surprise that it is my go to salad. I love the salty, creamy feta and the briny Kalamata olives.

But I also like to use whatever I have in my fridge and it just so happens that I had some baby kale, snap peas and fennel on hand.

The combo is incredible. The creamy avos make it so luxurious and the tzatziki and dried mint and oregano in the dressing is brilliant.

Opa xxx Chef MM

GREEK KALE SALAD WITH A TWIST






US (Imperial)


Print Ingredients

FOR THE SALAD
1 bag baby kale
3 Persian cucumbers
1/2 fennel bulb
1 bag- sugar snap peas
1 red pepper
¼ red onion
2 avocados
1 block of good feta (Bulgarian if you can find it)
½ cup Kalamata olives
2 TBS poppy seeds to garnish

FOR THE DRESSING
1 TBS dried oregano
1 TBS dried mint
1/3 cup olive oil
1/3 cup apple cider/ red wine vinegar
4 TBS tzatziki
Lots of coarse salt and black pepper



Instructions

Whisk the ingredient for the salad dressing together to combine. Set aside

Remove the seeds from the cucumbers and julienne them into thin strips. Julienne the red pepper and cut the onion and fennel into slivers. Halve the sugar snap peas so the peas show. Cut the feta into cubes.

Blanch the avocados in boiling water for 30 seconds and cut them into half-moons.

To assemble, arrange the baby kale in a flat platter or bowl.
Sprinkle with the cucumber, fennel and snap peas. Top with the red peppers and onions. Dot with the feta cheese and olives. Scatter on the avocados.

Garnish with poppy seeds.Dress just before serving.

SERVES 6





EU (Metric)


Print Ingredients

FOR THE SALAD
1 bag baby kale
3 Persian cucumbers
1/2 fennel bulb
1 bag- sugar snap peas
1 red pepper
¼ red onion
2 avocados
1 block of good feta (Bulgarian if you can find it)
½ cup Kalamata olives
2 TBS poppy seeds to garnish

FOR THE DRESSING
1 TBS dried oregano
1 TBS dried mint
1/3 cup olive oil
1/3 cup apple cider/ red wine vinegar
4 TBS tzatziki
Lots of coarse salt and black pepper



Instructions

Whisk the ingredient for the salad dressing together to combine. Set aside

Remove the seeds from the cucumbers and julienne them into thin strips. Julienne the red pepper and cut the onion and fennel into slivers. Halve the sugar snap peas so the peas show. Cut the feta into cubes.

Blanch the avocados in boiling water for 30 seconds and cut them into half-moons.

To assemble, arrange the baby kale in a flat platter or bowl.
Sprinkle with the cucumber, fennel and snap peas. Top with the red peppers and onions. Dot with the feta cheese and olives. Scatter on the avocados.

Garnish with poppy seeds.Dress just before serving.

SERVES 6




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