This recipe comes from Michele, she teaches Wednesday nights in West Seattle and Tuesday mornings in Issaquah. She is an amazing outdoor enthusiast, besides yoga, she loves to roam the woods of Washington and hunt for chanterelle mushrooms... - come to think of it, we should ask her for a good mushroom recipe!
The Kale Greek:
This simple salad brings a tangy balance to heavy holiday meals. The key to this salad is cutting the kale into 1/2 x 1/2 inch-ish squares, bringing out its flavor while limiting chewiness.
Dressing
1/2 c avocado or extra virgin olive oil
1/2 c red wine vinegar
2-3 cloves garlic, pressed, smashed or finely minced
Salad
1 large bunch lacinato kale, stems removed and chopped into about 1/2" square pieces
1 red bell pepper, chopped into about 1/2" square pieces
1/2 a small red onion, finely diced
3/4 c pitted kalamata olives, coarsely chopped
3/4 c feta crumbled
or to make this a vegan recipe, 3/4 salted, toasted nuts or seeds (pine nuts or pepitas work well), chopped
In a small bowl with high sides, add the garlic to the red wine vinegar and set aside.
In a large bowl, add chopped vegetables: kale, bell pepper, and red onion. Toss gently.
Add oil to garlic and vinegar and whisk. Stir dressing into vegetables and toss.
Add olives and feta or nuts and gently toss once more. Enjoy!
The salad can be made a couple hours ahead of serving. If you wish, you can leave the feta and nuts/seeds out until right before serving, but it is not necessary.
Doubles nicely for big crowds!