Mediterranean Kale Salad
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Running on Real Food · by Deryn Macey★ 5.0 (3)

Mediterranean Kale Salad

NUTRITION · PER SERVING20M COOK
CAL 23%·PRO 30%
CARBS 18G16% OF CAL
7G FIBER2G OTHER8G TOTAL SUGAR
FAT 37G73% OF CAL
5G SAT31G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vibrant kale salad with herb-marinated tofu feta, artichokes, tomatoes, and a zesty vinaigrette. Fresh, flavorful, and satisfying as a vegetarian main.

mainmediterraneansaladtofudairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 block extra-firm tofu tofu (350 g )
  • ¼ cup lemon juice (juice from 1 lemon) (60 ml )
  • ¼ cup apple cider vinegar (60 ml )
  • ¼ cup olive oil (60 ml )
  • 2 tbsp white (mild) miso (15 g )
  • 2 tbsp nutritional yeast (22 g )
  • 1/2 tsp ground thyme or 1 sprig fresh
  • 1/2 tsp dried rosemary or 1 sprig fresh
  • 1/2 tsp dried oregano or 1 sprig fresh
  • salt and pepper
  • 1/4 cup olive oil (60 ml )
  • 3 tbsp red wine vinegar (or white wine vinegar) (45 ml )
  • 2 tsp maple syrup (10 ml )
  • 1 tsp Dijon mustard
  • ½ tsp dried oregano
  • 1 garlic clove (grated)
  • 8 cups packed de-stemmed and thinly sliced kale (180 g )
  • ½ lemon (juiced)
  • ½ cup (60 g pitted kalamata olives, chopped)
  • 1 cup artichoke hearts, quartered (160 g )
  • 1 ½ cups grape or cherry tomatoes, halved (195 g )
  • 1 ½ cups cucumber, chopped (215 g )
PREP
20M
SODIUM
789MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.