Kale Greek Salad

Classic Greek flavors come alive in this recipe with creamy Feta, salty olives and a burst of sweet tomato. Mix things up by using tender baby kale leaves as the base. Lightened up with an easy, tangy dressing that's perfect for lunch on the go.


  • 2 cups baby kale leaves, stems removed
  • 4 Greek olives, sliced
  • 4 cherry or grape tomatoes, sliced
  • 1 tablespoon crumbled reduced-fat Feta cheese
  • 1 tablespoon fresh lemon juice
  • 1 tsp olive oil
  • 1/4 tsp dried Italian Seasoning

Makes 1


  1. Wash and pat dry baby kale and remove fibrous stems.
  2. Top baby kale with diced tomatoes, olives and Feta.
  3. In a small bowl combine lemon juice, oil and Italian Seasoning and stir with a fork to combine.
  4. Drizzle dressing over salad and serve.
  5. Add fresh cracked pepper if desired.
  6. Notes: Baby kale is quite a bit more tender than kale and the acidity of the lemon juice dressing helps make it even more tender. You can find baby kale in the produce section of your grocery store.

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Nutrition facts

per serving

  • calories: 182
  • cholesterol: 10mg
  • dietary fiber: 2.2g
  • protein: 9.3g
  • saturated fat: 1.0g
  • sodium: 483mg
  • sugars: 1.8g
  • total carbohydrates: 13.3g
  • total fat: 11.7g
Photograph by Kelly Dabel. All rights reserved. Used with permission.

Disclaimer: Type2Diabetes.com cannot guarantee a recipe that has been scaled to make a different number of servings from the original.

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