The Accidental Nutritionist

3 Eaters, 1 Mission

Crunchy Mediterranean Kale Salad

bright and refreshing

Hands on time: 15 minutes // Time from start to finish: 15 minutes

(AND Diet, Gluten-Free, Lactose/Dairy Free, Diabetes Diet, Low Fat/Low Cholesterol, Cardiac Diet, Grain Free, Vegetarian, Pescatarian, Vegan Option)

Ingredient List: Baby Kale, Cherry or Grape Tomatoes, Cucumber, Green (or Red) Onions, Sunflower or Pumpkin Seeds, Feta or Goat Cheese (if desired), Olive Oil, Lemon, Thyme, Roasted Garlic Powder, Salt

Slice the tomatoes in half, chop the green onions, and julienne the cucumbers (you don’t need to be precious about this; I’m sure not). If using red onions, slice finely.

Mix the veggies with the baby kale (I start with about 5oz), and a sprinkle of seeds and cheese.

Mix ~2T of olive oil, the zest and juice of 1 lemon, 1 tsp of thyme, 1 tsp of tarragon, 1 tsp of roasted garlic powder, and a dash of salt.

Toss the salad with the dressing. Put in your face.

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