Shredded Kale and Spinach Salad
Shredded kale and spinach salad makes for a perfect dinner for two or an ideal side salad. It’s easy to make and packed full of nutritional goodness.
Servings 2 people
- 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.
Suggested serving with a small crusty baguette loaf.
Serves 2 as a main but also makes an excellent side salad and accompaniment for BBQ's etc.
Calories: 355kcal | Carbohydrates: 45.2g | Protein: 11.6g | Fat: 17.8g | Saturated Fat: 2.9g | Cholesterol: 5.1mg | Sodium: 1027.5mg | Fiber: 11.6g | Sugar: 27.4g | Vitamin A: 4450IU | Vitamin C: 138.6mg | Calcium: 350mg | Iron: 4.3mg