Mediterranean Kale Salad recipe
Photo: April Ashcroft

Fresh basil and vine-ripened tomatoes are key ingredients in this absolutely delicious Mediterranean Kale Salad recipe. It’s satisfying and filling on it’s own and would also be great accompanying your Memorial Day barbecue.

Mediterranean Kale Salad

3/4 cup millet or quinoa, uncooked
4 – 5 oz. kale, finely chopped (about 4 cups)
1 14 oz. can black olives, chopped
1/3 cup fresh lemon juice
1 cup tightly packed basil leaves, finely chopped
1 red bell pepper, finely chopped
1 cup finely chopped red onion
3 medium tomatoes, chopped
2 cups cooked white navy, great northern, or kidney beans
2 cups raw corn
3 T balsamic vinegar
Sea salt

Boil 1 1/2 cups water in a medium saucepan. Add grain, reduce heat to low, and simmer until tender, about 20 minutes. Let cool.

Place kale in a large bowl. Add olives and lemon juice to kale. Using your hands, massage kale, olives and lemon very well until the kale is bright green and tender.

Mix in remaining ingredients. Add more lemon juice or balsamic vinegar if needed. Salt to taste.


Mediterranean Kale Salad recipe

Dixie Gardening: Growing kale in St. George

Do you eat kale?  If you are a green-vegetable-eating maniac like me, you surely do. I eat it raw in salads and smoothies, sauteed,…
Mediterranean Kale Salad recipe

Healthy Recipe of the Week: Mexican Kale Salad

Written by April Ashcroft Mexican Kale Salad 3/4 cup brown rice, uncooked 1 t chili powder 1 t cumin powder 4-5 oz. finely chopped kale (about 4 cups) 1 avocado,…
Mediterranean Kale Salad recipe

Eggless Salad Sandwich recipe

These are delicious for packed lunches for kids, a healthy snack or as a lunch with one of our delicious soups listed here in…
Previous articleThe Obsessive Bookseller Reviews: “Hyperion” by Dan Simmons
Next articleWhy the SunRiver Pet Festival matters
April Ashcroft is a nutrition coach and cooking consultant. She has a passion for teaching others how to gain optimal health through plant based nutrition. She began teaching cooking classes in 2004 through the Dixie State College Community Education program. In 2005 she co-founded the Vegetarian Society of Utah and continues to serve on the board of directors. In 2007 she created Health 4 Life Cooking classes and teaches private classes monthly. She is also available to teach for your church, business, or civic group. In 2010 she earned a certificate in Plant Based Nutrition from Cornell University’s Nutrition Fundamentals on-line certification program. Since 2006 she has been a member of where she keeps up with the most cutting edge un-bias nutritional research and loves to share it with you! In January 2012 she joined the team of providers at The Bridge Health Recovery Center where she teaches the benefits of high nutrient plant based nutrition to help those suffering from chronic illnesses and seeking health through holistic methods. April has published two cookbooks, Whole Food Goodness and Whole Food American Favorites. Recipes in these two books are 100% vegan and are high in nutrients using only the most wholesome ingredients that you can find at most any grocery store. She lives in beautiful southwest Utah with my husband Brian and cats Benson and Baxter. She has three daughters and seven grand-kids and loves hiking, biking, swimming, water and snow skiing, and anything that involves being in the great outdoors!