shredded kale salad . sprouted kitchen

I have spent recent years hating olives. I remember liking them a long time ago. I have memories of taco nights when we were younger. My sister and I would drain cans of black pitted olives and stick them on our finger tips. We'd prance around being fancy, pointing to things for the mere reason of showing our gaudy olive fingertips, like they were big acrylic nails. We got to snacking them off long before tacos were finished. I know those aren't olives in their most natural state, but I don't know when I decided to dislike them. I always order to leave them off a dish at a restaurant, would never touch them on a cheese plate and surely have never purchased a jar until recently. They just have such a strong flavor, and I am one for sweet over salty, so things like olives and chips are not foods I crave. And no, it was not a gradual warming up to them at all, as I suppose happens when people grow out of their food aversions. One day I was so famished for lunch that when I got a salad with olives in it, my hunger would not cease at my pickiness. I ate them because I was too hungry not to, and the rest is history. I am not going to go as far to say I love them or anything, but there isn't a single recipe on this site that has an olive in it, so for those of you who are big fans, this is there official inaguration into the sprouted kitchen. A peace offering of a very simple and lovely kale salad.

I have a few tips for the kale haters in your life. I mentioned them at a cooking class recently, so best I document them here as well. First off, you must remove the tough stem. Don't just go chopping the entire leaf up. The stems have a very tough texture and are quite bitter, so cut out the stem and stick with the leaves. If you purchase a bag of the pre-chopped stuff, take a few minutes to pull out the stem chunks. It is worth it. If you can't do full raw kale salads, cut a salad with half of a more tender lettuce. Hugh isn't the biggest fan, so our green salads are often times half well chopped kale and half baby lettuces or butter lettuce or romaine. For this recipe, I chopped the kale up so small you could eat this salad with a soup spoon. The tiny bits are more tender in your mouth and mix well with the other salad goodies, so chop away for small pieces. When all of that fails in the way of raw kale, having it cooked and mixed into an enchilada filling, vegetable egg scramble, soup, etc. doesn't seem to elicit as harsh a reaction.

shredded kale salad . sprouted kitchen


Inspired by Deborah Madison's Vegetable Literacy

I feel like this salad is a great canvas for little changes to fit your fancy. It would be nice with a fresh torn crouton, maybe a grilled protein of choice to make it a more filling meal, or I've added some cooked black lentils. If you find yourself with salad responsibilities for a summer dinner party, this would hold up well, even dressed in advance, and could sit for awhile without getting wilty.

  • 8-10 large Tuscan/Lacinato/Red Kale Leaves
  • 2 Tbsp. extra virgin olive oil
  • 1/4 tsp. sea salt and fresh ground pepper
  • 3 Tbsp. fresh dill and/or mint
  • 1 Tbsp. apple cider vinegar
  • 1 teaspoon mustard
  • pinch of red pepper flakes
  • 2-3 ounces sheeps milk feta
  • few handfuls of sun gold or other baby tomatoes, halved
  • 1/3 cup pitted and chopped olives, kalamata or other favorite
  • 1/4 of a red onion, minced

shredded kale salad . sprouted kitchen


Pull or cut the kale away from the stems. Work in batches and slice them into thin ribbons (alternatively, just go at it with a chop to get teesy pieces). Put the kale in a large salad bowl. Drizzle in 1 Tbsp. of the oil, salt, pepper and roughly rip up the dill/mint with your hands and add that in too. Massage the kale with your hands to soften the leaves until they glisten. In a small dish, mix together the remaining oil, vinegar, mustard and red pepper flakes to combine. Pour it over the kale and toss to coat. Crumble in the feta, add the tomatoes, olives and red onion and toss again. Add more of whatever you wish to taste.

Because kale is pretty sturdy, I find this salad can keep covered in the fridge for a day or two. Totally worth making a double batch.

shredded kale salad . sprouted kitchen

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    ... - מילוי קמטים מילוי קמטי מזה מזותרפיה, בפניםהנו קוסמטי וכולל הזרקה לאזור מזה מזותרפיה, למצח העיניים. מילוי קמטים יש לחזור אחת לכמה חודשים יחסוך בעתיד בכך שמרווח זמני הטיפול יתארך.... SHREDDED KALE SALAD WITH TOMATOES, OLIVES + FETA ... ...
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Reader Comments (68)

Oh my gosh this looks amazing. So much for sharing! I know what I'm having for lunch/dinner tomorrow!


August 13, 2013 | Unregistered CommenterAly

My husband is a kale-skeptic - so your tips are most appreciated! I hadn't realised that the stem was where the bitterness was coming from. This salad looks gorgeous - I can almost taste the dressing from here - I love the whole tomato/olive/mint or dill combo. Yum!

August 13, 2013 | Unregistered CommenterHarriet

I've never been a big fan of olives. I never buy them and nearly always leave them to my table companion. But for the past year or so I've given them a chance. And I have to say, I've had some pretty good ones. I still can't stand the canned black ones but high-quality kalamata olives are sometimes quite delicious. Especially served tapas-style.

Your kale salad looks delicious. Will make some this weekend - with olives (wow, first time bying olives!).

August 14, 2013 | Unregistered CommenterSini

This salad is stunning, and yet the ingredients list is super simple and definitely lovely. Great dish!

As a lifelong big fan of olives, I'm happy to see this recipe!

August 14, 2013 | Unregistered CommenterMarie @ Little Kitchie

So fresh and pretty! I got so sick of kale when we had an overabundance in our garden, but I think I am ready to try it again. This may be my new kale go-to. I can't wait to try it!

i just had my first ever kale chips and i need to be brave and try the salad.

I like your half kale/half lettuce approach. Been trying to incorporate more kale to meals, so I'll have to give that a try. I used to hate olives for so long, spending so much time picking them out of salads, off pizzas, etc. And then one day, I woke up and loved them! Funny how our tastebuds evolve with time.

August 14, 2013 | Unregistered CommenterTrisha @ Vignette

Helllooooo, olives! This salad looks so pretty, Sara. Bookmarked it!
xox from Seattle.

August 14, 2013 | Unregistered CommenterMegan Gordon

Oh my! This salad is simply perfection!! Beautiful photos and probably one of the best flavor combinations EVER! I love everything about this.

August 14, 2013 | Unregistered CommenterBeth @ Tasty Yummies

Oh, kale salads are just the best! Once you find the way to make them taste really good, you can convert anyone into a raw kale lover. Beautiful salad for sure...I love your work.

We get a vegetable box delivered to our house every week, and we've been getting shedloads of kale recently. Always nice to see a really tasty looking new recipe to try. Thanks very much..

August 14, 2013 | Unregistered CommenterStuart

This looks delicious, I am a kale and olive fanatic so I will definitely be trying this out. Thank you!

Psssshaaaaw I LOVE olives and kale in all ways, so I'm feeling this one big time. Good on ya to break down kale eating hurdles though. It just needs some loving attention, like any decently tasty food item. Mark calls lacinato kale the "gateway kale" because it's lack of freaky crinkles got him eating it regularly. Olive(-adorned fingers) high five!

August 14, 2013 | Unregistered CommenterLaura

I love olives and I love kale. I've just never considered combining the two. It's now on my "to-do-list" for tomorrow.

August 14, 2013 | Unregistered CommenterAnn-Louise

Just pinned this pretty little salad! I love everything about it, even the olives ;)

August 14, 2013 | Unregistered CommenterGrace @ Earthy Feast

While I love kale when it's sauteed, I know I lose a lot of its nutritional integrity as opposed to eating it raw. So, thank you for the tip on chopping the kale small, or mixing it with other greens, I will definitely be trying this soon!

August 14, 2013 | Unregistered CommenterLindsey

I made this today and not only is it the best kale salad I've ever had, it's one of the best salads I've tasted period. Thanks for the great recipe!

August 14, 2013 | Unregistered CommenterLena

This looks AMAZING! My standard kale salad has been shredded kale with olives, parmesan, lemon and olive oil, but I think I'll upgrade to this!

August 14, 2013 | Unregistered CommenterRachael@AnAvocadoADay

Made this last night and it was amazing! Thank you!

August 15, 2013 | Unregistered CommenterJG

I recently posted a kale salad and how I was able to get over the not-so-pleasant raw kale texture by massaging it with olive oil to soften, it makes the perfect leaves for salad. I need to make some with mustard, feta and olives asap, it sounds heavenly!

August 15, 2013 | Unregistered CommenterAdri @ LIfe Nourished

I remember a long bit ago, when you talked about Hugh's comment "Does EVERYTHING have to have kale in it?" (or words to that effect)
Apparently, you've come to a good compromise :) Looks yummy! Thanks for the tips on the stems! xo

August 15, 2013 | Unregistered CommenterKris

Oh it looks great, your pictures are amazing. I like kale and olives. But I had a period when I didn't like them at all. Gladly it's all behind me ;)

This looks unbelievably good! I cannot wait for tomato season to start here - this is the first one on the list. Yum! X

August 15, 2013 | Unregistered Commenterjade o'donahoo

This looks fantastic. I am not an olive fanatic either, but in the right moment and context, they can be yummy.

August 16, 2013 | Unregistered CommenterPaige

I love kale salads! And you definitely have to take the rib out - whew, learned that the hard way! I think for kale "haters" mixing kale with a sweet lettuce that kinda counter acts the bitterness - like spinach - works well too!

August 16, 2013 | Unregistered CommenterMaria Tadic

As a HUGE fan of olives, as well as kale, this salad is right up my alley. Living in the South now, I may try some slightly steamed collards in place of the kale, but I'm sure the flavors will remain. Thank you for the inspiration!

August 16, 2013 | Unregistered CommenterJill @ 42potatoes

Yum yum yum! Definitely adding this to the meal plan for the week! Thanks again for the inspiration!

August 17, 2013 | Unregistered CommenterBrandie

What would you choose if you hated tomatoes? ( I've tried everything to befriend them...)

August 17, 2013 | Unregistered CommenterEmily Lasik

I tried this salad lat night and even my kale hater husband found it tolerable lol! Thanks for amazing recipe!

August 18, 2013 | Unregistered Commenterami@naivecookcooks

Mouthwatering salad. I'll try some for myself...<3

August 18, 2013 | Unregistered CommenterAlex Dumpfree

@Emily Lasik- a roasted red pepper? Or even a raw one would be fine!

August 18, 2013 | Registered CommenterSara

browsing around today for first time since summervacation and everybody is making kale! but as i love kale i do not mind at all getting new fresh ideas for this versatile leafy veggie!!

August 19, 2013 | Unregistered Commenterherkkusuun lautasella

Delicious recipe! Added some cannellini beans for a very yummy complete lunch today.

August 19, 2013 | Unregistered CommenterJessanne

Gorgeous as always Sara! I love kale salad and have quite a few I share on my site as well- kale lovers unite! ;)

Also, try this with power greens in place of, or partially in place of, all kale. They are packaged varieties of tender baby greens, including kale. This looks delicious!

August 19, 2013 | Unregistered Commenterrjr

This is a healthy and delicious recipe. :) I'll definitely try this out. This is a great way to lose weight and to have a healthy living life. :)

August 19, 2013 | Unregistered CommenterMyer

Tried this for dinner last night and loved it! Having left overs for lunch. Great recipe.

August 19, 2013 | Unregistered CommenterEmily

Just made this...delicious and light. I can see how it will keep for a day or so and wish I had made more. Love eating raw kale salad and know it is the dressing and ingredients that take it from "oh, I know I should eat raw kale", to "have to eat it now!".

August 20, 2013 | Unregistered CommenterKathryn at home

This looks delicious! Love the addition of the olives and feta.

August 21, 2013 | Unregistered CommenterKristen

Just made this, and I love it. My guy doesn't like olives, which I don't understand, but that just means that I get his, too.

August 22, 2013 | Unregistered CommenterKristina

Welcome, little salty briny babies! I've been waiting for you :)

August 22, 2013 | Unregistered CommenterDessertForTwo

Just made this salad and HAD to comment! Amazing! Will cut down on salt a bit, as the oilves and feta are already salty next time. I used both dill and mint and it was simply amazing!

August 24, 2013 | Unregistered CommenterLynsey

Great post! Kale salads are one of my favorites and I completely agree about the importance of removing the stems and diligent chopping.

August 25, 2013 | Unregistered CommenterZoe @ One Beet

Olive is an excellevnt way to cool your body. Siddha doctors say olive is one of the safest oils for health. The other 2 are coconut and sesame oil. I am so gonna try it.

August 26, 2013 | Unregistered CommenterRamya

Delicious recipe for a healthy lunch :O)

August 27, 2013 | Unregistered CommenterSuperfood Salad

Every recipe of yours that I make always gets tons of compliments - this one included. Everyone at the work potluck loved it. I'm adding it to my lunch and hostessing rotations. You're so very talented!

August 29, 2013 | Unregistered CommenterBetsy

Had this for lunch today. It was fantastic! Thanks for another great recipe

September 17, 2013 | Unregistered CommenterGabby

Looks delicious! Our fall kale plants are just starting to bear leaves, I'll have to give this a try once we start getting a serious crop!

October 23, 2013 | Unregistered CommenterCatherine

I adore this salad! It's so perfect and I actually was craving it after I made it. It's the best kale salad I've tried yet. Thanks for the recipe!

October 24, 2013 | Unregistered CommenterKaty

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