The end of Winter has me craving a warm, breezy day where I can kick off my flip flops and enjoy the sunshine. To cure that craving, I made a light yet filling greek kale salad. It is full of nutrients and protein and the dressing takes this kale salad to the next level.

Greek Kale Salad

Salad:

1-2 bunches of Kale
Cheery tomatoes
1 ripe avocado
Feta Cheese (full fat)

Dressing:

1/3 C. Red Wine Vinegar (white wine, red wine or champagne vinegar would work)
¼ C. Olive oil
Juice of Half a Lemon
1 shallot (small to medium in size)
1 T Dijon Mustard
Sea Salt
Fresh Ground Pepper

Remove ribs from kale and chop in 1-2” squares and put into a non-reactive bowl. Combine all dressing ingredients in a jar and shake. Pour dressing onto kale and massage with hands for 1-2 minutes. Cover the bowel and put it in the refrigerator for 2-3 hours, or overnight. Add the tomatoes, avocado and feta cheese (and any other toppings of your choice). Toss and enjoy!