This Paleo Sicilian Salad recipe can be as simple or complicated as you like. Go ahead and skip the optional ingredients for an easy to make lunch, or put in the extra time for an exceptionally flavorful meal. This recipe is a great way to get nutrient-dense kale into your diet, which is a rich source of vitamin A, vitamin K, vitamin C, B6, manganese, copper, potassium, calcium, iron, and magnesium. If you enjoyed this Sicilian Salad recipe, try our Italian Salad with Roasted Tomatoes and Olives recipe next time! For more Paleo salad and salad dressing recipes, visit our PaleoPlan recipe center!
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Total Time: 15 minutes
Cook Time: 15 minutes
- 1/2 medium lemon(s) juiced
- 3 tablespoon(s) olive oil
- 1 medium garlic clove(s) minced
- 1/4 teaspoon(s) red pepper flakes
- 1/2 teaspoon(s) oregano, dried
- 1/4 teaspoon(s) sea salt
- 1 teaspoon(s) black pepper
- 1 bunch(es) kale washed with woody stems removed
- 1/4 pound(s) salami, hard diced
- 1/2 cup(s) sweet peppers, pickled (use cherry tomatoes if these cannot be found sugar-free)
- 4 medium pepperoncinis
- 5 whole artichoke hearts, marinated
- 1/4 cup(s) olive(s), green (Castelveltrano recommended)
- 1/4 cup(s) sunflower seeds, toasted
- 5 medium pickled red onion(s) (optional)
- In a small mason jar (with a lid), combine lemon juice, olive oil, garlic, red pepper flakes, oregano, salt and pepper. Cover with lid and shake until fully blended. Set aside.
- Thinly slice kale leaves. In a large salad bowl, toss the kale with the lemon dressing to coat leaves fully (use as much or as little as desired).
- Top kale with remaining ingredients as desired and divide into two bowls to serve.