Kale and Rice Salad with “Feta Cheese”

Kale and Rice Salad with “Feta Cheese”

Once again I served the food before I took the photos! So much for the gallery but I promise you that, it was yum.

Preparing the kale – our base for the salad

For the salad, prepare as much kale as you think you and your family would eat. I like to prepare kale the day before, so it sits in a fridge overnight. Consider making a bigger batch and eat the kale with different veggies the day after as well.


  • Kale, chopped
  • raw broccoli (half head, chopped into small bite-size portions)
  • olive oil
  • salt
  • lemon juice
  • garlic, minced

All the ingredients add to your taste. Be careful with the garlic, it may overpower the dish. You really want to use 1/4 of a clove or less! Add all ingredients to a bowl and mix and massage your kale well. Once that’s done, place it onto a hot frying pan and stir it for up to 2 minutes, just long enough to break it a bit down but not to cook it! Now, after a bit of cooling it is ready to mix with veggies and dips.

Alternatively, you can skip braizing it on the pan and, after a good massage, put it into the fridge overnight. This way it may be a bit tougher but you won’t lose any nutrients.

Salad Veggies and Grains:

For this particular salad, I used:

  • 1 red bell pepper, chopped
  • 3 small tomatoes, diced
  • handful of green olives, chopped
  • 1 lemon, juiced
  • 1 orange, juiced
  • 1-2 pinches of salt (alternatively)
  • handful of cilantro

Lastly, for this salad, I used 2 handfuls of white rice, cooked in my instant pot (love it!) but you can easily replace it with any grain of your choice mixing and matching for different textures and taste. Consider using brown rice, buckwheat, quinoa or chickpea. Even beans would work great!

Topping and dressing:

This salad was already mixed with some oil, salt and garlic when I mixed it all together in the kale base. That, plus lemon and orange juice was enough to make it rich and tasty. One last thing I add was my homemade “feta cheese” (no photos :()! As you can imagine, in this weather, the cheese didn’t stay firm long enough and because of this particular batch was based of tofu+almonds+cashew nuts, it was creamier than the original recipe. What can I say, I like to experiment with textures, but the taste was spot on! Ask participants in my facebook group or come for one of my workshops to taste for yourself!

Bon appetite!

Alex and Daniel from “What’s up in the valley” magazine