Making Thyme for Health · by Sarah Rotavera
Renewing Rainbow Kale Salad
NUTRITION · PER SERVING25M COOK
CAL 19%·PRO 24%
CARBS 41G43% OF CAL
16G FIBER2G ADDED18G INTRINSIC5G OTHER20G TOTAL SUGAR
FAT 23G55% OF CAL
3G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Colorful raw kale salad loaded with shredded vegetables, seeds, and avocado, dressed in a bright citrus-maple vinaigrette. Fresh, crunchy, and packed with nutrition.
sideamericansaladdairy freegluten freeveganvegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 bunches kale (stems removed and torn into bite pieces (about 16 ounces))
- 1 small head red cabbage (thinly sliced)
- 1 medium beet (peeled and shredded (about 1 and 1/2 cups))
- 1 cup shredded carrot
- 2 mandarin oranges (or other preferred fruit)
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1 avocado (sliced)
- juice of 1 lemon (about 3 tablespoons)
- 1 tablespoon apple cider vinegar
- 2 tablespoons extra virgin olive oil
- 1/2 tablespoon pure maple syrup
- 1/2 tablespoon dijon mustard
- salt & pepper (to taste)
At a glance
PER SERVING · TIME 25M
CAL 19%·PRO 24%
CARBS 41G43% OF CAL
16G FIBER2G ADDED18G INTRINSIC5G OTHER20G TOTAL SUGAR
FAT 23G55% OF CAL
3G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Sodium
- 371mg
- Total sugar
- 20g
- Added sugar
- 2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1619mg
- Calcium
- 410mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 371MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.