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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.
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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.
Course Dinner, Lunch, Side Dish
Cuisine International
Keyword kale salad, kale side salad, spinach kale salad
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 2 people
Calories 355kcal
Author Neil

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

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