Raw Beet & Kale Salad with Lemon Vinaigrette

Raw Beet & Kale Salad with Lemon Vinaigrette

Health Rating
Prep Cook Ready in Servings
15 min 0 min 15 min 1
Scheduled for:
Dinner on Friday
a
m

Ingredients for 1

Show Original

1/3 beet(s) Beets, raw (spiralized)
1/3 dash Black pepper (for vinaigrette)
1/3 tsp Dijon mustard (for vinaigrette)
1/8 cup Extra virgin olive oil (for vinaigrette)
1/3 tsp Garlic (minced, for vinaigrette)
2/3 cup Kale (or salad greens)
1/3 dash Kosher salt (for vinaigrette)
2/3 tbsp Lemon juice (for vinaigrette)
1/10 cup hulled Sunflower seeds
1/10 cup Walnuts
1/3 medium Zucchini (spiralized)

Instructions


In a small bowl, prepare the vinaigrette by whisking together the mustard, garlic, lemon, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Taste and adjust seasonings.

Place the salad greens in a medium bowl and add all the sprialized veggies.

Add enough dressing to moisten.

Toss the salad well using hands.

Sprinkle with nuts and seeds. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.

Enjoy!

Nutrition Facts

Per Portion

Calories 554
Calories from fat 467
Calories from saturated fat 59
Total Fat 52 g
Saturated Fat 6.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 11.9 g
Monounsaturated Fat 31 g
Cholesterol 0 mg
Sodium 119 mg
Potassium 639 mg
Total Carbohydrate 14.1 g
Dietary Fiber 4.3 g
Sugars 4.3 g
Protein 7.6 g

Dietary servings

Per Portion


Meat Alternative 0.8
Vegetables 2.0

Energy sources


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