One of the best things about this time of year in my opinion is eating outside- at a friend’s for a BBQ, on your own porch, sitting hillside at Zilker watching some Shakespeare or catching some rays out on the lake. This Mediterranean Kale Salad is one of my favorites to take to an outdoor outing. I absolutely love it for it’s simplicity and versatility; it truly is one of those recipes you can swap items in or out based on ingredient availability and preference.
Mediterranean Kale Salad
Serves approximately 6-8
1 bunch of kale, large stems removed and discarded
1 red bell pepper, seeded and diced
½ cup chopped kalamata olives or other olive of your choice
6 oz jar of marinated artichoke hearts, drained and chopped
1 cup cooked quinoa (I like to use a quinoa and bulgar blend I found)
½ cup pine nuts or chopped walnuts
balsamic vinegar and olive oil to taste
salt and pepper to taste
- Chop your kale fine- I like mine to be super fine like the size of a grain of rice.
- Toss everything in a large bowl and mix. Add seasonings to taste.
- Enjoy- I will say that whereas I do like this salad freshly made, it gets even better the next day when the flavors have all melded together and the kale has wilted down a bit.
Adrien Paczosa is a Registered and Licensed Dietitian practicing in Austin, Texas and the surrounding counties.
She is the owner and founder of I Live Well Nutrition her Dietitian practice which started in 2007 and serves clients in the Austin, Texas area in two locations. Fearless Practitioners, the division of her business that offers training to dietitians and wellness professionals.