Raw Kale & Feta Salad

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4 ratings

Slivered raw kale makes a sturdy salad that keeps and travels well. It is a fantastic delivery device for any sort of dressing, and pairs well with many vegetables and cheeses, plus it's a nutritional powerhouse! Even people who don't like cooked kale may love this raw kale salad. Start with this basic preparation and then customize it to suit your family’s taste buds, or to showcase top quality organic produce.


  • 1 bunch kale (lacinato (Tuscan) kale is particularly good)
  • 1 small lemon, juiced
  • 4 -5 tablespoons extra virgin olive oil
  • pinch course salt
  • ground black pepper to taste
  • 12 small red onion, slivered
  • 1 ripe avocado, diced
  • 2 small, or one large, ripe tomato (or 1 cup halved cherry tomatoes)
  • 12 cup Organic Valley Feta Cheese (crumbled or cut into small cubes)
  • Optional: ¼ cup toasted sunflower seeds, pumpkin seeds, pine nuts, or walnuts


Strip the kale from its tough center stem, slice crosswise into narrow, ribbon-y strips, and place it in a medium bowl.

Add the red onion, avocado, and tomato.

Whisk together the lemon juice, oil, and salt. Add a generous grind of coarse black pepper. Pour ½ of the vinaigrette over the vegetables and toss well to coat. Eyeball the salad and add more vinaigrette as needed. Sprinkle with the feta cheese, and top with the optional toasted seeds or nuts if using.

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Vickie from Tennessee on June 23rd, 2014
Excellent recepie! Thanks for sharing!

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