Kale Salad with Feta

5 min Cook
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Kale Salad with Feta

Kale Salad with Feta

This original creation started with ingredients I happened to have in my refrigerator, and since then has become a staple salad in my routine meal planning. There are many flavors in this salad that range from the strong kale to the salty Feta all topped with a lemon garlic dressing. You will also experience different textures including the hearts of palm, the Kalamata olives, the hearty leafy Kale, and the crunchy pecans. I hope you enjoy this as much as I do.
prep time
10 min
cooking time
5 min
total time
15 min


  • Mixing bowl


  • 6 large Lacinato (or Dinsoaur) Kale – (Approx. 85 grams)

  • ½ English cucumber or 2 small Persian cucumbers.

  • 1 Tbps. Fresh dill, chopped

  • 2 Hearts of Palm (Approx. 80 grams), sliced

  • 6 Kalamata Olives, sliced

  • 2 ounces (57 grams) Feta Cheese, crumbled

  • 6 Pecan Halves

  • ½ Tsp. salt

  • Fresh Ground Pepper to Taste

  • Greek Keto Vinaigrette Dressing with garlic


Wash the Kale and cut away the stems. Then cut slide the kale into strips and put it in a large mixing bowl. Sprinkle the salt over the kale and mix well. Let it sit for 10 minutes. This helps soften the Kale.
Cut the cucumber in half, lengthwise, then slide. Add to the Kale.
Then add the chopped harts of palms, kalamata olives, feta cheese, pecan halves, and fresh dill.
Add the dressing and mix well. Add the fresh ground pepper and serve.
Enjoy! Bon Appetit! Kali Orexi!


For the Greek Keto Vinaigrette, use my Version 5 that is uses all lemon juice and garlic for this salad. Go to the Salads Menu tab and you will see the recipe I posted, with instructions for 5 different variations. This salad can serve 1 person as a main meal or 2 people as a side salad. It is easy to double if you are having company. You can also substitute walnuts for the Pecans or add any other vegetable of your choice.

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Sauces & Dressings

Greek Vinaigrette Salad Dressing

5 min Cook