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Greek Kale Salad with a Twist

Ingredients

Scale

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

Find it online: https://melissamayo.com/recipe/greek-kale-salad-with-a-twist/