Mediterranean Kale Salad

As the weather keeps getting warmer, this salad can be your go-to for a quick, refreshing and satisfying Mediterranean-inspired lunch. You can prepare most of the ingredients before-hand and have them ready to go once the hunger strikes! This healthy salad can also work as a side dish or appetizer. If you’re extra hungry, you can top with any protein of choice.

Ingredients:

• 3 1/2 tablespoons lemon juice

• 1 teaspoon salt, to taste

• 1-2 bunches of kale, preferred variety (we recommend Curly or Red Russian)

• 1/4 teaspoon garlic powder

• 4-5 sprigs of curly parsley, to taste

• 1 teaspoon Italian seasoning

• 1-2 sliced cucumbers, sliced

• 1 can of chickpeas

• 1 cup tomatoes, preferred variety, sliced (cherry or grape tomatoes work best)

• 1 cup grated carrots

• 1 bell pepper, diced

• 1 bunch salad radishes, sliced

• 1 red onion, diced (can omit if you don’t enjoy raw onions)

• Freshly ground black pepper, to taste

• 1 block of extra-firm tofu (or feta cheese if not dairy-free)

• 6 tablespoons extra-virgin olive oil

Instructions:

1. Wash and dry kale, a salad spinner works great! Chop it and set it aside on a large bowl.

2. Press the block of tofu to get rid of as much moisture as possible. Crumble it into “Feta-sized” pieces. Mix in 1/4 teaspoon of garlic powder, 1/4 teaspoon of salt, 1 teaspoon of Italian seasoning, 1 1/2 tablespoons of lemon juice and 2 tablespoons of olive oil. Make sure the tofu is evenly coated and all ingredients combined. Let it “marinate” while you prepare the other components.

3. Prepare the rest of the veggies: slice the cucumbers and radishes; dice the bell pepper and red onion; grate the carrots and chop the parsley.

4. Prepare the dressing by combining 2 tablespoons of fresh juiced lemons and 4 tablespoons of extra-virgin olive oil.

5. Drain and rinse the can of chickpeas and toss in the large bowl with the kale.

6. Toss the kale and chickpeas in the dressing. Extra bonus points if you massage the kale. Add in additional salt and pepper to taste.

7. Add in the rest of the ingredients into the bowl: cucumber, pepper, radish, onion, carrot, parsley and tomato. You can use a pair of salad claws to really combine and toss all of the ingredients together, or a big fork and spoon will do!

8. Sprinkle with some salt and pepper. Serve and dig in!