The nice thing about this salad is that the recipe is totally flexible. Don’t like salmon? Use chicken, chickpeas, or beans as your protein instead. No cucumbers in the house? No problem. Out of kale? Use whatever leafy greens you have on hand. Hate olives? Leave them out. Not eating dairy? Skip the feta.
Reduce the fat by skimping on the dressing and adding fewer olives.
Reduce the sodium by adding less of the olives, pepperoncini, and feta cheese. Also, roasted red peppers in a jar tend to be high in sodium, but it’s easy to roast your own. Simply cook red bell peppers over an open flame or under the broiler until the skin turns black. Put them in a covered bowl until cool enough to handle, then peel and chop.
Make the salad vegetarian by substituting chickpeas or white beans for the salmon. Make it vegan by skipping the feta cheese.
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 1 cup shredded baby kale or other leafy greens
- 1 cup chopped cucumber
- 1/2 cup chopped tomato
- 1/4 cup finely chopped or thinly sliced red onion
- 12 pitted Kalamata olives
- 4 pepperoncini peppers sliced
- 1/4 cup sliced roasted red pepper
- 1/4 cup crumbled feta or goat cheese
- 6 ounces cooked salmon
- In a small bowl, whisk together olive oil and red wine vinegar to make dressing.
- In a large bowl, toss kale with dressing. Add cucumber, tomato, onion, olives, pepperoncini, and red pepper and mix gently.
- Divide salad between two serving plates and top with feta cheese and salmon.
ABOUT THE AUTHOR
Karyn Wofford is a type 1 diabetic who has been educating herself about health and wellness for 14 years. She has been an Emergency Medical Technician for 5 years and is now studying to become a Health and Wellness Specialist. Her aspiration in life is to bring helpful information to those seeking to be as healthy as they can be.
Disclaimer: This information is not intended to take the place of medical advice. Always discuss any dietary or lifestyle changes with your doctor first.