Tuna Kale Salad with Creamy Feta Dressing
Finely chopped curly kale, crisp vegetables, olives, and flaked tuna tossed in a thick blended feta and lemon dressing.
Equipment
- Stick blender and tall jug
- Large mixing bowl
- Sharp knife
- Cutting board
Ingredients
Main Ingredients
- 3 cup finely chopped curly kale about 6 to 7 stems, for the salad
- 2 tomatoes chopped into 1/2 inch pieces, with juices, for the salad
- 1 red bell pepper chopped into 1/3 inch pieces, for the salad
- 1 cucumber halved lengthwise and chopped, for the salad
- 1 cup parsley leaves roughly chopped, for the salad
- 8 radishes chopped, for the salad (or 1 small red onion)
- ½ cup pitted kalamata olives quartered, for the salad
- 2 oz creamy feta crumbled, for the salad
- 15 oz canned tuna in olive oil drained, about three 5 oz cans, for the salad
- 3 ½ oz creamy feta for the dressing
- 3 tbsp lemon juice for the dressing
- 4 tbsp extra virgin olive oil for the dressing
- ½ small garlic clove for the dressing
- ¼ tsp kosher salt for the dressing, feta and olives are already salty
- ¼ tsp black pepper for the dressing
- 1 tbsp water if needed to thin the dressing
Instructions
Cooking
- Blend the dressing. Blend the dressing feta, lemon juice, olive oil, garlic, salt, and pepper in a tall jug for about 30 seconds until smooth.
- Thin. Add water one teaspoon at a time until the dressing is thick but still drizzles from a spoon.
- Chop. Chop the kale, tomatoes, bell pepper, cucumber, parsley, radishes, and olives into small, even pieces.
- Toss. Combine the chopped vegetables in a large bowl, pour on the dressing, and toss until every piece is coated.
- Add feta and tuna. Crumble in the 2 oz of feta, leaving some chunks, then fold in the tuna gently so it stays in chunks.
- Taste and serve. Add more lemon juice if needed and serve in bowls with warm pita for scooping.
Notes
Substitutions: Goat cheese for the creamy feta, white beans for the tuna, and red onion for the radishes.
Tips: Chop the kale very fine and drain the tuna well. Taste before adding salt.
Storage: Refrigerate up to 2 to 3 days in an airtight container. Do not freeze.