Makes: four servings
Ingredients
- 16 cups kale
- ⅓ cup olive oil
- 1 lemon
- 1 red onion
- ¾ cup chopped mint
- 1 cup kalamata olives
- 4 cups cherry tomatoes
- 1 lb tofu (extra-firm)
- 1 cup feta
Steps
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Remove tough ribs from kale and shred into thin ribbons. With a little extra olive oil rubbed into your palms, massage kale for a minute or so, until it becomes bright green and softens a bit. Toss in a medium bowl together with lemon juice, olive oil and salt and pepper.
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Thinly slice red onion. Chop mint and olives. Halve cherry tomatoes. Toss all together with kale.
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Pat tofu dry with a paper towel. Crumble into the salad together with feta. Toss and enjoy.
