Ingredients
- 16 cups kale
- ⅓ cup olive oil
- 1 lemon
- 1 red onion
- ¾ cup fresh mint
- 1 cup kalamata olives
- 4 cups cherry tomatoes
- 1 lb tofu (extra-firm)
- 1 cup feta
Directions
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Step 1
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.
In this recipe- 16 cups kale
- ⅓ cup olive oil
- 1 lemon
-
Step 2
Thinly slice red onion. Chop mint and olives. Halve cherry tomatoes. Toss all together with kale.
In this recipe- 16 cups kale
- 1 red onion
- ¾ cup fresh mint
- 1 cup kalamata olives
- 4 cups cherry tomatoes
-
Step 3
Pat tofu dry with a paper towel. Crumble into the salad together with feta. Toss and enjoy.
In this recipe- 1 lb tofu (extra-firm)
- 1 cup feta
When using kale raw, strip the stems from the leaves (the stems are tasty in stir-fry or soups!). Massaging the kale leaves about 5 minutes before you plan to eat results in more tender leaves, and rubbing the dressing into the kale for 2 minutes (like you're giving it a back rub) helps the acid break down the tougher fibers.
