Sunny Kale Salad
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
2 cups of mixed chopped Black Kale & Green Curly Kale that's been de-spined1 cup of chopped Red Swiss Chard that's been de-spined1 cup of pre-washed baby Spinach1 Avocado2 -3 Garlic cloves1/2 Red Onion1 Large Navel Orange1/4 cup Walnuts (optional)Goes really well with my Ginger Seasame Vinegarette.Link for that is here: https://recipes.sparkpeople.com/recipe-detail.asp?recipe=2545193
1. Pre-wash Kale, chard and spinach in a vinegar wash for minimum of 15 min, preferably 20 min.
2. Rinse well.
3. Remove spines from Kale and Red Chard.
4. Tear Kale and Red chard into bite sized pieces
5. Spin dry in a salad spinner or shake off excess water and pat dry
6. While salad mix is drying, remove garlic husks and mince garlic roughly.
7. Cut Red onion in rings with a mandolin or if you are talented with a sharp knife.
8. Remove skin and pit from avocado and cube.
9. Do not cut do anything with the orange yet. In a large bowl transfer the dried salad mix and sprinkle a pinch of salt over it. Rub and massage the salad mix to soften and tenderize the kale and Swiss Chard.
10. Add Garlic, onion and avocado.
11. Toast Walnuts and add to salad (optional)
12. Peel and cube oranges (You do this near the end because oranges start to lose their nutrition and vitamins as soon as they are exposed to light)
13. Toss with Ginger Seasame Vinegarette and ENJOY!
Serving Size: Makes 4 Servings
2. Rinse well.
3. Remove spines from Kale and Red Chard.
4. Tear Kale and Red chard into bite sized pieces
5. Spin dry in a salad spinner or shake off excess water and pat dry
6. While salad mix is drying, remove garlic husks and mince garlic roughly.
7. Cut Red onion in rings with a mandolin or if you are talented with a sharp knife.
8. Remove skin and pit from avocado and cube.
9. Do not cut do anything with the orange yet. In a large bowl transfer the dried salad mix and sprinkle a pinch of salt over it. Rub and massage the salad mix to soften and tenderize the kale and Swiss Chard.
10. Add Garlic, onion and avocado.
11. Toast Walnuts and add to salad (optional)
12. Peel and cube oranges (You do this near the end because oranges start to lose their nutrition and vitamins as soon as they are exposed to light)
13. Toss with Ginger Seasame Vinegarette and ENJOY!
Serving Size: Makes 4 Servings
Nutritional Info Amount Per Serving
- Calories: 159.2
- Total Fat: 10.5 g
- Cholesterol: 0.0 mg
- Sodium: 104.9 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 6.6 g
- Protein: 4.6 g
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