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
Calories 355kcal
Equipment
Ingredients
- 40 g chopped hazelnuts
- 3 cloves garlic , crushed
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 80 g curly kale
- 100 g baby spinach
- Small onion , thinly sliced
- 1 large grated carrot
- 4 diced tomatoes
- 2 tablespoon 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