In my opinion, you really can’t beat a giant power salad packed with tons of delicious ingredients. They’re fresh, healthy, and always leave me feeling amazing. You may be thinking . . . “Kale salad? Boring. Been there, done that.” But wait! This one is definitely worth your time. I was inspired to make it after devouring the Greek Corn Salad at Art’s Table in Santa Monica. The next day, I went straight to the Brentwood Farmer’s Market to stock up on fresh-as-it-gets lacinato kale, tomatoes, and persian cucumbers. After a bit of chopping and kale-massaging, my Mediterranean Kale Salad was ready to go in a matter of minutes, and it was seriously good.

The best part of this recipe is that you can’t possibly mess it up. I didn’t measure any ingredients as I made this salad and just kind of threw it all together in a big bowl. I’ll do my best to estimate the measurements but feel free to just go for it! The most important step is massaging the kale like it’s just had a rough day. 🙂 This removes the bitterness from the kale and makes it much more delicious!

Ingredients
1 bunch lacinato kale – stems removed & finely chopped
3 persian cucumbers – chopped
1 cup heirloom cherry tomatoes 
3/4 cup garbanzo beans – drained and rinsed
3 hearts of palm – chopped
1/4 cup grilled corn (or raw white corn)
2 tbsp toasted pine nuts
A sprinkle of crumbled feta cheese
1 tbsp extra virgin olive oil
Juice from 1/4 lemon
Salt & pepper to taste

Dressing
2 tbsp extra virgin olive oil
Juice from 1/4 lemon
1/2 tsp honey
1/2 tsp dill
Salt & pepper to taste.

1. Wash kale, then remove stems, and chop finely. Transfer to a bowl and add 1 tbsp 
olive oil and juice from 1/4 of a lemon.
2. Massage, massage, massage kale until it softens. Season with salt and pepper.
3. Add all salad toppings.
4. Mix together dressing ingredients and taste-test to make sure it is seasoned well.
5. Mix dressing with salad.  Serve and enjoy!

How simple is that?! I’ll be making this salad all summer long and I hope you will too!