full recipe on www.athletefood.com Athlete Food Greek Salad serves 2 1 seeded cucumber, chopped 2 handfuls of small tomatoes halved or 1 large, chopped 1 small zucchini or other summer squash, chopped 1 bell pepper, chopped 1/2 cup parsley leaves up to 4 ounces (about the size of a deck of cards) of feta 6-8 kalamata or marinated olives 4-6 anchovies 1/4 cup toasted sunflower seeds 1 head of romaine lettuce, torn into bite sized pieces leaves from 6 raw kale stems, torn into bite size pieces Fill salad bowl with kale, lettuce and parsley leaves. You should have a ratio of about 70% lettuce, 30% kale. Arrange chopped veggies and feta in piles on top of the greens. Scatter with sunflower seeds. Lastly, pour sherry vinaigrette evenly around the bowl. Serve salad untossed. Sherry Vinaigrette Yield: 1/2 cup 1 heaping tablespoon finely chopped shallot 1/2 t sea salt 1 t Dijon mustard 1/4 cup sherry vinegar 1/4 cup good quality olive oil, plus a few optional teaspoons Whisk together the shallot, salt, mustard, and vinegar or shake in a jar with a tight-fitting lid. Let sit 5 to 20 minutes. Add 1/4 cup olive oil and 3-4 grinds black pepper and whisk or shake to combine. Dip a lettuce leaf or vegetable in to taste. If the dressing is too bracing, add more olive oil by the teaspoon. It should taste very acidic, but not make you choke.