Raw Kale and Spinach Salad Recipe


Nutrition

Cal/Serving: 126
Daily Value: 6%
Servings: 3

High-Fiber
Sugar-Conscious, Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat4g7%
Saturated2g12%
Carbs17g6%
Fiber5g21%
Sugars3g0%
Protein9g18%
Cholesterol11mg4%
Sodium235mg10%
Calcium295mg29%
Magnesium122mg30%
Potassium1043mg30%
Iron5mg25%
Zinc1mg9%
Phosphorus163mg23%
Vitamin A21138IU423%
Vitamin C126mg210%
Thiamin (B1)0mg12%
Riboflavin (B2)0mg20%
Niacin (B3)2mg8%
Vitamin B60mg24%
Folic Acid (B9)252µg63%
Vitamin B120µg1%
Vitamin D0µg0%
Vitamin E2mg12%
Vitamin K1100µg1375%
Fatty acids, total monounsaturated1g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Raw Kale and spinach salad
Yasmin Fahr

This superfood salad is packed with nutrients and vitamins (and is absolutely addicting). The quick-pickled red onions add a tangy bite to the dish, while the garlicky dressing breaks down Kale's tough leaves for a crunchy and hearty salad. Tossing some chia seeds on top is just for good measure and health. Feel free to substitute them with toasted sunflower seeds, hemp seeds, or another nut. 

Click here to see The Best Kale Recipes You've Ever Tried. 

4.22222
Ratings18

INGREDIENTS

For the quick-pickled red onions :

  • 1 red onion, sliced thinly
  • Red wine vineger
  • Pinch of salt, plus more to taste
  • Pinch of sugar

For the salad :

  • 1 bunch lacinato kale (aka dinosaur Tuscan kale), stems removed and cut into 1/2-inch ribbons
  • 1 bunch spinach, stems removed and cut into 1/2-inch ribbons
  • Juice of 1 lemon
  • 1 clove garlic, minced or grated with a Microplane
  • 3 extra-virgin olive oil
  • 2 tablespoons grated white Cheddar
  • Salt, and fresh black pepper, to taste
  • 2 sprigs cilantro, stems removed
  • 1/2 tablespoon chia seeds (optional)

DIRECTIONS

For the quick-pickled red onions :

In a bowl, place the red onion slices and cover with the vinegar. Add the salt and sugar and toss. Leave for 30 minutes in the refrigerator, covered. 

 

For the salad :

Place the kale and spinach in a large serving bowl. In a separate bowl, mix together the dressing ingredients (including the cheese). Whisk together until full incorporated and pour over the greens. Toss to combine and let sit for 15-30 minutes to soften the greens.

After that time, add about half of the pickled red onions (the rest will stay for up to 1 week in the fridge), roughly tear the cilantro on top and sprinkle with the chia seeds. Serve immediately with extra fresh pepper, if desired. 

Recipe Details

Servings: 3
Total time: 50 minutes
Special Designations: Vegetarian, Healthy

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