Calling all my salad fans! Where you at? I have a kale Greek salad recipe to share with you and I swear it’ll knock your socks off. Salads are my go to lunch during the week because it’s easy to make a big batch and it’s the best way (for me) to get my veggies in. You can add variety and get real creative by mixing up your veggies, toppings, and dressing.Eating raw vegetables is important to my diet because they are full of nutrients. Cooking vegetables can break down these nutrients and although cooked vegetables are still healthy for you, raw veggies are great for optimal health. Now this rule is a blanket statement and doesn’t apply to all vegetables. Some vegetables (like kale) can be taxing on the digestive system because it’s hard for our bodies to break it down. It’s important to prepare the kale right so you are still getting those nutrients in without hurting your digestive system in the process! Kale is one of those superfoods that is very nutrient dense and a great part of a healthy diet. This article gives you a breakdown of how healthy kale really is. If leafy greens are too intimidating for you, try them in a green smoothie; I promise you won’t even taste them!
So enough with this health lesson, lets talk about these dolmas thoughhh. These are seriously underrated and I could eat them all day everyday. In case you don’t know, dolmas are stuffed grape leaves. Trader Joe’s actually sells them in a can, which I was skeptical of at first, but they are bomb.
Along with dolmas, this salad features tomatoes, cucumbers, chickpeas, parsley, and kalamata olives. The tahini dressing with this salad is a little match made in heaven. If you are looking for healthy lunch options, look no further. I got you covered with this salad.
- 1 bunch kale or other greens of your choice
- 1 lemon (reserve half for dressing)
- 1 cup grape tomatoes
- 1 cucumber
- ¼ cup kalamata olives, pitted
- 6-8 dolmas (I got mine from Trader Joe's)
- 1 can chick peas
- 2 teaspoons dill
- ¼ cup parsley, minced
- 2 tablespoons sesame seeds for top (optional)
- ¼ cup tahini
- ½ tbsp dill
- 1 tsp parsley, dried
- ¼ tsp salt
- ½ lemon squeezed
- 1-2 Tablespoons water
- Prepare kale by removing leaves from tough stems and massaging under warm water
- Squeeze half a lemon over kale and continue to massage with hands
- Cut grape tomatoes in half and cut cucumber in slices
- In a bowl, add kale, tomatoes, cucumber, olives, and dolmas. Set aside
- Drain chickpeas and in a small mixing bowl, add chickpeas, 2 teaspoons dill, and ¼ cup mined parsley. Mix well
- Add chickpea mixture to salad
- In a small bowl, add all ingredients for dressing and whisk well. Add more water until you reach desired consistency
- Top salad with dressing and sesame seeds
Try this Greek salad recipe for your next lunch, snap a pic, and tag me on Instagram @themindfulavocado or #mindfulavocado! I’d love to see your take on this. Cheers, friends!