We’ve made quick, nutritious salads an integral part of our diet and sharing the ones we love the most. For this salad we used seasonal kale and a zesty beldi lemon dressing with big halkidiki olives and crumbly feta cheese. You can enjoy it warm or cold and works well with all sorts of toppings.


200 gr Kale

1 lemon from a jar of Odysea Preserved Beldi Lemons, rind only

2 tbsp lemon juice

¼ teaspoon pepper

60 ml olive oil

few Big Halkidiki olives

Odysea Organic Feta cheese

a few slices of prosciutto


  1. Heat a few glugs of olive oil in your pan then add the kale and allow to steam.
  2. Meanwhile, make the dressing, using the finely grated rind of one preserved beldi lemon, 2 tablespoons of fresh lemon juice, the olive oil, salt and freshly grounded pepper then mix well.
  3. Once the kale has turned a deep green but not wilted, remove from the pan and transfer to a bowl.
  4. Add the olives, crumble the feta over and dress with the zesty lemon dressing.