Servings
Font
Back
Kale Feta Salad Recipe
5 from 9 votes

Kale Feta Salad Recipe

This Kale Feta Salad will make you crave more dark leafy greens! Tossed in a quick lemon vinaigrette, it's perfect for meal prep or a summer party.

Prep Time
15 mins
Total Time
15 mins
Servings: 4
Calories: 260 kcal
Course: Salad
Cuisine: Greek

Ingredients

Lemon Dressing
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon oregano dried
  • ½ teaspoon salt fine sea salt
  • ¼ teaspoon black pepper ground
Kale Feta Salad
  • 1 bunch kale (see notes)
  • ⅓ cup red onion diced
  • 1 cup cherry tomato quartered
  • 1 cup cucumber sliced
  • 1 (15 oz.) can garbanzo beans , drained and rinsed
  • 2 ounces feta cheese , crumbled

Instructions

    Cup of Yum
  1. In a large bowl, combine the olive oil, lemon juice, mustard, oregano, salt, and pepper. Stir well to mix.
  2. Remove the tough center stems from the kale. (Save the stems for green juice or veggie stock later!) Roughly chop the tender kale leaves into bite-sized pieces, then add them to the bowl of dressing. Use your hands to briefly massage the dressing into the kale. This will help them soften up and reduce their bitter flavor.
  3. Next add in the red onion, tomatoes, and cucumber. Stir well so the veggies are evenly coated in the dressing. Then add in the drained garbanzo beans and feta and stir again.
  4. Give the salad a taste and adjust any seasoning as needed. You can add a pinch of salt or extra lemon juice for a tangy flavor. Serve right away, or transfer to an airtight container and store it in the fridge for up to 4 days. (Kale won't become soggy the way other lettuce does.)

Notes

  • Nutrition information is for 1 of 4 servings (or roughly 1 heaping cup of salad). This information is automatically calculated and is just an estimate, not a guarantee.
  • Kale Note: One bunch of kale is usually about 1 pound in weight before you remove the stems. If you end up with slightly more or less, that's okay! I prefer using lacinato kale for salads (which is sometimes called Tuscan or Dino kale) but curly kale will work, as well.
  •  

Nutrition Information

Calories 260kcal (13%) Carbohydrates 27g (9%) Protein 12g (24%) Fat 14g (22%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 6g (30%) Cholesterol 13mg (4%) Sodium 536mg (22%) Potassium 744mg (16%) Fiber 10g (40%) Sugar 6g (12%) Vitamin A 11613IU (232%) Vitamin C 122mg (136%) Calcium 402mg (40%) Iron 4mg (22%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 260

% Daily Value*

Calories 260kcal 13%
Carbohydrates 27g 9%
Protein 12g 24%
Fat 14g 22%
Saturated Fat 3g 15%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 6g 30%
Cholesterol 13mg 4%
Sodium 536mg 22%
Potassium 744mg 16%
Fiber 10g 40%
Sugar 6g 12%
Vitamin A 11613IU 232%
Vitamin C 122mg 136%
Calcium 402mg 40%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.