Keto Kale Salad with Olives and Tomatoes

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  • prep time

    prep time

    23 min

  • cook time

    cook time

    4 min

  • ready time

    ready time

    27 min

Keto Kale Salad with Olives and Tomatoes

5 ratings

This massaged kale salad is loaded with Mediterranean flavors of olives, tomato and lemon and topped with crunchy toasted pine nuts.

This makes a great lunch salad or side to meats or fish.

  • Net Carbs

    4.2 g

  • Fiber

    2.4 g

  • Total Carbs

    6.7 g

  • Protein

    3 g

  • Fats

    19.9 g

203 cals

Keto Kale Salad with Olives and Tomatoes

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Organic Tuscan Kale by Organics

    Organic Tuscan Kale by Organics

    2-½ cups

  • Black Olives

    Black Olives

    5 medium

  • Green Olives

    Green Olives

    5 medium

  • Tomatoes Sun Dried Or Sundried Packed In Oil

    Tomatoes Sun Dried Or Sundried Packed In Oil

    3 piece

  • Olive Oil

    Olive Oil

    2 tablespoon

  • Lemon Juice, Fresh

    Lemon Juice, Fresh

    1 tablespoon

  • Pine Nuts

    Pine Nuts

    1 tablespoon, whole pieces

  • Salt, Sea Salt

    Salt, Sea Salt

    ¼ teaspoon

  • Black Pepper

    Black Pepper

    ⅛ teaspoon

Recipe Steps

steps 6

27 min

  • Step 1

    Wash the kale and remove the tough stalks. Roughly tear the leaves into bite sized strips.
    Step 1
  • Step 2

    Whisk together the olive oil, lemon juice, salt and pepper.
    Step 2
  • Step 3

    Drizzle the oil mixture over the kale and use your hands to massage the dressing into the leaves. Set aside for 15 minutes to soften.
    Step 3
  • Step 4

    Whilst the kale is softening, add the pine nuts to a dry skillet over a low heat. Toast gently for 3-4 minutes until lightly golden.
    Step 4
  • Step 5

    Roughly slice the olives and tomatoes and scatter over the kale. Toss to combine.
    Step 5
  • Step 6

    Scatter over the pine nuts to serve.
    Step 6

Comments 7

  • Beej

    Beej 4 years ago

    I didn't have pine nuts so I used a few raw sunflower seeds. Very tasty.

    • recipewriter

      recipewriter 4 years ago

      Sounds good!! :)

  • Tabby

    Tabby 4 years ago

    This was so good

    • recipewriter

      recipewriter 4 years ago

      Thank you :)

  • Anonymous

    Anonymous 4 years ago

    I absolutely loved this one

    • BerryliciousMeadows

      BerryliciousMeadows 4 years ago

      It's okay. I think it was a bit bitter still.

      • GorgeousAvocado632980

        GorgeousAvocado632980 8 months ago

        I blanched my kale first in some lightly salted water for 1 min and it took the bitterness out.