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 decided to switch the lettuce out. And I could not love this combo of shredded kale, olives, avocado, fennel, and red peppers more. It’s tossed with a tzatziki vinaigrette that is sure to become a new staple on your table.
The combo is incredible. The creamy avos make it so luxurious. This salad is healthy, simple, delicious, and perfect for weeknight dinners.
Opa xxx Chef MM
Greek Kale Salad with a Twist
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
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.