Shredded Kale Salad with feta and capiscum

Kale Salad

Kale is like the new black, all the heath nuts are raving about this super food and so I decided to give it a try and see what all the fuss was about.

After scouring the internet for recipes I finally settled on one that was pretty straight forward and didn’t require too many steps or ingredients.

On pulling this salad together for a recent BBQ I concluded it was actually worth all the rave, and definitely a delicious addition to my salad repertoire and will feature again at our next foodie get together with family and friends.



  • 8-10 large Tuscan Kale Leaves
  • 2 tablespoons extra virgin olive oil
  • 1/4 teaspoon  fresh ground pepper
  • 3 tablespoons fresh dill and/or mint
  • 1 tablespoon. apple cider vinegar
  • lemon juice of half a lemon
  • 1 teaspoon mustard
  • pinch of chilli flakes
  • 1/2 a block of feta
  • 1 red or yellow capsicum, chopped thinly
  • 1/3 cup pitted and chopped olives, kalamata or other favorite
  • 1/4 of a red onion, minced


  1. Remove the kale leaves from the stem (the stem is the most bitter part of the kale).
  2. Then chop the kale into small pieces. Place into a large bowl, along with mint and/or dill and drizzle with 1 tablespoon of extra virgin olive oil. Add and salt and pepper.
  3. Massage kale leaves with your hands until the leaves are nice and shiny.
  4. Then mix the remaining oil with the chilli, apple cider, lemon juice, and mustard to form a dressing.
  5. Add any other ingredients such as capsicum, olives, red onion and crumbled feta.
  6. Drizzle dressing and toss to coat through.

Kale is a naturally hardy leaf and therefore, this salad can last for a day or two in the fridge covered.

Kale Salad
Kale Salad

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