Mediterranean Kale Salad with Olives and Roasted Peppers

Light Mediterranean Kale Salad

Welcome to a unique exploration of Mediterranean flavors with a nutritious twist. This light Mediterranean Kale Salad is designed to suit a range of dietary needs, especially catering to those with preservatives, FODMAP, nickel, and various allergies. This dish is a perfect light bite, showcasing the vibrancy and healthfulness of the Mediterranean cuisine.

Serves: 1, Difficulty: Easy

Preparation Time: 15 minutes, Cooking Time: 0 minutes

Ingredients

• 50 grams of Kale, finely chopped
• 15 grams of Kalamata olives, pitted and sliced
• 10 grams of roasted red peppers, thinly sliced
• 10 grams of cucumber, diced
• 10 grams of cherry tomatoes, halved
• 5 grams of red onion, thinly sliced (Optional, to suit FODMAP)
• 10 grams of extra virgin olive oil
• 5 grams of lemon juice
• 1 gram of dried oregano
• Salt, to taste
• Freshly ground black pepper, to taste

Method

• In a large bowl, combine the finely chopped kale with the lemon juice and olive oil. Massage the Kale with your hands to soften the leaves and let it sit for about 5 minutes.
• Add the Kalamata olives, roasted red peppers, cucumber, cherry tomatoes, and red onion (if using).
• Sprinkle the dried oregano, and season with salt and freshly ground black pepper to taste.
• Toss all the ingredients together until well combined.
• Transfer the salad to a serving bowl, and enjoy your light and nutritious Mediterranean Kale Salad.

Tips

• For a richer flavor, let the salad sit for 10 minutes after mixing to allow the ingredients to fully marinate.
• Add a touch of freshly chopped herbs like parsley or basil for extra freshness.

Nutritional Information