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Vegan Greek Kale Salad

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4


  • 1 bunch Lacinato Tuscan or dinosaur kale, stems removed and thinly sliced
  • 2 tablespoons fresh lemon juice
  • ¼ cup olive oil divided
  • 1 teaspoon sea salt divided
  • 1 pint cherry tomatoes or 1lb vine tomatoes, roughly chopped, halved
  • 1 seedless cucumber peeled and diced
  • 1 cup pitted Kalamata olives
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons white or red wine vinegar
  • 1 package gardein chick’n scallopini


  1. In a large mixing bowl, combine the kale, lemon juice, and half the olive oil and salt. With clean hands, toss the kale until fully coated in the lemon mixture.
  2. In a second mixing bowl, combine the tomatoes, cucumber, olives, parsley, vinegar, and remaining olive oil and salt. Toss to combine.
  3. Make the chick’n according to packaged instructions. Set aside on a cutting board and thinly slice. Divide the kale between 4 plates and top with the tomato mixture. Arrange one sliced chick’n scallopini on top of each plate and serve immediately.