This vegan detoxifying Greek salad with kale & cauliflower feta packs some major nutritional oomph. Chopped dino kale, cherry tomatoes, cucumbers, red onion, kalamata olives, and pine nuts are tossed in a tangy vinaigrette and topped with “feta” cheese. The “feta” is made by grating cauliflower and marinating it in a mixture of olive oil, lemon juice, and salt. The result lends a salty-tangy flavor that is comparable to feta cheese yet light and detoxifying.
I hope you all had a lovely weekend! Dan and I were in Shenandoah Valley for an absolutely love-filled wedding for our friends, so we had quite the weekend of fun and travel.
We are still in the midst of the kitchen repairs I mentioned in this post last week, but I’ve welcomed a more positive, go-with-the-flow attitude. We’ll likely have a half-functional kitchen for a few more weeks, but there’s no sense fretting about something that is almost completely out of my control.
Plus, there’s something slightly entertaining about having two huge cabinets sitting in the middle of your living room. I even found Jack, our orange tabby cat/dog (he’s seriously more like a dog than a cat), curled up in the drawer that’s reserved for my photo prop napkins. Nothing an extra load of laundry can’t take care of and totally worth it for the cuteness factor.
Fortunately, the most important corner of our kitchen (i.e., the part that houses our sink, oven, stove, and refrigerator) is fully functional, so I can still cook or chop my way to healthy, energizing meals like this Detoxifying Greek Salad with Kale & Cauliflower “Feta”.
Simple salads are often lackluster and a bit boring. However, this salad boasts both simplicity and flavor, not to mention major crunch appeal.
Chopped dino kale, cherry tomatoes, cucumbers, red onion, kalamata olives, and pine nuts are tossed in a tangy vinaigrette and topped with “feta” cheese. The “feta” is made by grating cauliflower and marinating it in a mixture of olive oil, lemon juice, and salt. The result lends a salty-tangy flavor that is comparable to feta cheese yet light and detoxifying.
Unlike a traditional Greek Salad, this one can be tossed in dressing and saved for later because kale is such a sturdy, durable green.
I tossed everything together around 6am one morning last week and enjoyed the salad for lunch at work nearly six hours later, and it still packed a crunchy bite. Plus, as I’ve mentioned before, a little marinating does a bed of dark leafy greens good as they gently wilt and soak up lots of flavor. That being said, this salad is equally delicious enjoyed immediately after making. Energizing, detoxifying, and packed with flavorful, healthy goodness.
Detoxifying Greek Salad with Kale & Cauliflower "Feta"
- 1/3 head of cauliflower
- 1 tablespoon fresh lemon juice
- 1/2 tablespoon olive oil
- 1/8 teaspoon sea salt
- 1 bunch lacinto or dino kale, stemmed and roughly chopped
- 1 cup cherry tomatoes, halved
- 1 cup diced cucumber
- 1/2 cup red onion, thinly sliced and quartered
- 1/3 cup kalamata olives, pitted and halved
- 2 tablespoons pine nuts
- 1 recipe Simple Greek Dressing (see below)
- Grate the cauliflower using a hand grater or a food processor. Transfer the grated cauliflower to a bowl. Whisk together the olive oil, lemon juice, and sea salt. Pour the mixture over the cauliflower and toss to coat. Refrigerate and allow the cauliflower marinate for at least 10 minutes.
- Add the kale, cherry tomatoes, cucumber, red onion, olives, and pine nuts to a large bowl. Pour the dressing (see recipe below) over top, toss to coat, and divide the salad between two serving bowls.
- Sprinkle the cauliflower "feta" over top and serve.
Simple Greek Dressing
- 1/4 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 clove garlic
- 1/2 teaspoon dijon mustard
- 1/4 teaspoon sea salt
- Freshly ground black pepper, to taste
- Add all ingredients to a high-speed blender.
- Blend on high for 1 minute, or until emulsified.