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Preserved Lemon & Tomato-Kale Salad

Marla Hingley
Prep Time 10 mins
Cook Time 1 min
Total Time 11 mins
Servings 4

Ingredients
  

  • 3 cups kale chopped
  • 2-4 preserved lemon quarters rind only, rinsed & finely chopped
  • ¼ lb feta crumbled (optional)
  • 1 cup grape/cherry tomatoes halved
  • 1/3 cup Kalamata olives halved & pitted (or leave whole)
  • 1 tsp cumin seeds toasted
  • 2 Tbsp fresh parsley chopped
  • 2-4 pickled peppadews finely chopped
  • ½ cup marinated artichokes quartered
  • 2-4 Tbsp olive oil
  • ¼ tsp red pepper flakes
  • Salt & pepper to taste

Instructions
 

  • Prepare kale by removing rib and tearing leaves into bite-sized pieces. To soften leaves, blanch in boiling water for 20 seconds. Immediately drain and rinse under cold water or place leaves in an ice bath until leaves are cold. Drain and pat dry.
  • Combine remaining ingredients together, tossing gently to mix.
  • Season to taste then serve each salad on a bed of kale.

Notes

Instead of preserved lemons, add zest from 1- 2 lemons (to taste).
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