Full of flavorful ingredients, this Mediterranean kale salad will show you the absolute best way to eat kale. Perfect for hot summer days when cooking isn’t an option.
Grab your largest salad bowl. Add the sliced kale to the bowl, massaging it lightly as you add it. Add a pinch of coarse salt and toss with your hands.
Add the remaining ingredients, breaking up the tuna as you add it.
Combine the dressing in a jar and shake. Taste, adjust the seasoning.
Add this to the salad, and toss until well combined.
Serve immediately.
Notes
Storing leftovers: You can store leftovers in the fridge, but if you make this salad ahead for later, you should dress just before serving. Variations: Anything can be added to this salad — roasted garlic cloves, artichokes, any type of olives, capers, hard boiled egg. Pairs well with: Garlic Confit, Chickpea Flatbread, Black Pepper Cheddar Bread