I know- I know! Naming this salad Minty Kale Greek Salad with Creamy Vinaigrette begs to question is minty a word. Nope it isn’t but I couldn’t think of a spiffy title befitting this awesome summer transition salad. I can already see the stores changing from bright summer colors to glorious fall colors. I am trying to hold out on changing all the decorations from summer colors to even hue of orange. This Minty Kale Greek Salad with Creamy Vinaigrette is the perfect way to pack in all the healthy bright, colorful and flavorful superfoods in a bowl.
Can you guys fault me for sneaking in some pepetas?
Can you guys fault for throwing in some sorghum? I really love bulking up my salads with good stuff.
So this salad really serves as a starting point. You can easily add or subtract even multiply and divide any these ingredients to make this salad truly yours. I have been on a healthy eating journey. I am not saying I still don’t want some oxtail stew. But lately I am not relying on meat as my main source of protein. Which is super fun. Because I am all about variety.
Make this salad today and tell me how you like it. I can’t wait to see your pictures and read your comments.
Peace and Love,
This Minty Kale Greek Salad with Creamy Vinaigrette is the perfect way to pack in all the healthy stuff without losing out on big flavors. Bright, colorful and flavorful in every bite.
- 1 Bunch Kale approx 2 cups
- 1/2 Cup Fresh Mint
- 1/2 Cup Pumpkin seeds
- 1/4 Cup Pepperoncini
- 1/2 English Cucumber
- 1/2 Cup Cooked Sorghum/ Farro/ Bulgar/ Quinoa
- 1 Ounce Feta
- 1/3 Cup Kalamata Olives
- 1 Cup Grape tomatoes or sun-dried tomatoes or both( I went wild)
- 3 Stalks Scallions
- 1/4 Cup Lemon juice
- 1 Clove Garlic
- 2/3 Cup Olive oil
- 2 Tablespoon Honey Dijon Mustard
- Pinch salt and pepper
Prep: Creamy Vinaigrette
Place all the ingredients in a small jar with a lid and shake it until it becomes smooth and creamy. Set aside.
Place the kale in a bowl alone and massage for a minute to soften the kale. Then add 1 tablespoon of lemon juice and let sit while chopping the remaining ingredients.
Slice the grape tomatoes in half, Slice the cucumbers, and thinly chop the mint and scallions. Place in the bowl with the kale then slice the olives in half and add to the bowl with the mint and cooked grain.
Assemble: In a large salad bowl add all the vegetables and toss together. Pour as much of the dressing over the salad as you desire and toss until well combined. Toss in the feta, pumpkin seed. Enjoy!!