Chopped Kale Salad
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Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (12)

Chopped Kale Salad

NUTRITION · PER SERVING20M COOK
CAL 8%·PRO 11%
CARBS 9G25% OF CAL
3G FIBER0G ADDED0G INTRINSIC3G OTHER3G TOTAL SUGAR
FAT 11G67% OF CAL
2G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A colorful chopped salad of kale, spinach, cabbage, and fresh vegetables tossed with a bright lemon dressing and pumpkin seeds. Crunchy, fresh, and packed with greens.

mainamericansaladgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 4 cups chopped curly kale
  • 1/2 tsp olive oil
  • 1/8 tsp salt
  • 1 cup chopped fresh baby spinach
  • 1 cup chopped red cabbage
  • 1/2 cup shredded carrots
  • 1 red bell pepper
  • 1/4 cup lightly salted pumpkin seeds ((pepitas) plus extra to taste)
  • crumbled feta cheese ((optional topping) skip for vegan/paleo)
  • 1/4 cup extra virgin olive oil (or avocado oil)
  • 2 TBSP fresh squeezed lemon juice
  • 1-2 TBSP red wine vinegar ((adjust to make more or less zippy))
  • 1 clove garlic ((smashed/peeled/minced))
  • 1/2 tsp dried oregano leaves
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • 1 tsp sweetener of choice ((honey, agave, sugar, etc...) - totally optional!)
PREP
20M
SODIUM
207MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.