Shredded kale and spinach salad makes for a perfect dinner for two or an ideal side salad. It’s easy to make, great for using up leftover kale and spinach and packed full of nutritional goodness.
This delicious kale and spinach salad is packed full of sweet flavours which compliment perfectly the soft crunchy texture.
Not only that, this amazing healthy chopped salad has a whole lot more going on too with all the goodness of hazelnuts, carrot, tomatoes and sultanas.
You can bet your taste buds will be thanking you for this tasty salad combo!
Recently when I was making a batch of my sweet potato and kale hotpot I was struck with a predicament.
What to do with the leftover kale?
Nope, I thought I would chance it with a brand new salad recipe.
Now what I mean by “chance it” is that I could actually be making this in the middle of a raging blizzard outside!
You see our climate in Scotland can be pretty unpredictable.
One day it can be beautiful blue skies.
The very next day rain and yet more rain……
So while the weather at the moment is reasonably dry and fair.
That could all change…….
And, I have been known to jinx the weather whenever I bring out a new salad!
Anyway, fingers crossed. I’d still eat this all year round anyway no matter what the weather. It’s just so delicious.
It’s just life isn’t it? Anything can happen!
Shredded Kale and Spinach Salad
- 40 g chopped hazelnuts
- 3 cloves garlic , crushed
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 80 g curly kale
- 100 g baby spinach
- Small onion , thinly sliced
- 1 large grated carrot
- 4 diced tomatoes
- 2 tbsp lemon juice
- 50 g sultanas
- Dry fry the chopped hazelnuts in a frying pan until toasted. Ensure you keep stirring them around so that they do not burn.
- Place the garlic, salt, black pepper, olive oil, balsamic vinegar in a jar and shake well together.
- Finely thinly slice the curly kale and baby spinach, removing the stalks from the kale. Or use a food processor for this.
- Place the shredded greens into a large bowl, add the garlic marinade and small onion and mix together to ensure everything is coated with the marinade.
- Mix in the grated carrot, diced tomatoes, lemon juice, sultanas and toasted hazelnuts.
Talking of anything can happen…
Neil’s Healthy Meals had a complete melt down on Tuesday just after I’d posted the photographs of our breathtaking Haleakala National Park sunrise trip.
We went AWOL for 6 hours. Server issues. 🙁
So, things are happening in the background to move to a new hosting provider, and (hopefully!) you shouldn’t notice any hiccups whilst that happens.
Meaning, when I put up the photographs of our whale watching in Maui next Tuesday those amazing creatures shouldn’t suddenly disappear from your screen!
Have a fantastic weekend and I hope you can join me next Tuesday.
And thanks Amanda for Thursday’s thinking out loud.
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