Vegan Greek Kale Salad Recipe

Name: Vegan Greek Kale Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch Lacinato, Tuscan Or Dinosaur Kale, Stems Removed & Thinly Sliced; 2 Tablespoons Fresh Lemon Juice; 1/4 cups Olive Oil, Divided; 1 teaspoon Sea Salt, Divided; 1 pint Cherry Tomatoes, Halved Or 1lb. Vine Ripe Tomatoes, Roughly Chopped; 1 Seedless Cucumber, Seedless, Peeled And Diced; 1 cup Pitted Kalamata Olives; 2 Tablespoons Fresh Parsley, Finely Chopped; 2 Tablespoons White Or Red Wine Vinegar; 1 package (10 Oz. Size) Gardein Chick'n Scallopini

Servings: persons

1
In a large mixing bowl, combine kale, lemon juice, and half the olive oil and salt.
2
With clean hands, toss kale until fully coated in the lemon mixture.
3
In a second mixing bowl, combine tomatoes, cucumber, olives, parsley, vinegar, and remaining olive oil and salt.
4
Toss to combine.
5
Make the chickn scallopini according to packaged instructions.
6
Set aside on a cutting board and thinly slice.
7
Divide kale between plates and top with the tomato mixture.
8
Arrange one slice chickn on top of each plate and serve immediately.

160

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 bunch Lacinato, Tuscan Or Dinosaur Kale, Stems Removed & Thinly Sliced, 2 Tablespoons Fresh Lemon Juice, 1/4 cups Olive Oil, Divided, 1 teaspoon Sea Salt, Divided, and more.

Yes, Vegan Greek Kale Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Vegan Greek Kale Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions