Raw Beet & Kale Salad with Lemon Vinaigrette

Raw Beet & Kale Salad with Lemon Vinaigrette

A great side options with lots of nutrients!
Health Rating
Prep Cook Ready in Servings
15 min 0 min 15 min 3


1 dash Black pepper (for vinaigrette)
1 tsp Dijon mustard (for vinaigrette)
1/2 cup Extra virgin olive oil (for vinaigrette)
1 tsp Garlic (minced, for vinaigrette)
1 dash Kosher salt (for vinaigrette)
2 tbsp Lemon juice (for vinaigrette)
1 beet(s) Beets, raw (spiralized)
2 cup Kale (or salad greens)
1 medium Zucchini (spiralized)
1/4 cup hulled Sunflower seeds
1/4 cup Walnuts


1. 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.

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

3. Add enough dressing to moisten.

4. Wash hands and oss the salad well using hands.

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


Nutrition Facts

Per Portion

Calories 534
Calories from fat 448
Calories from saturated fat 56
Total Fat 50 g
Saturated Fat 6.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 11.7 g
Monounsaturated Fat 29.6 g
Cholesterol 0
Sodium 117 mg
Potassium 624 mg
Total Carbohydrate 13.8 g
Dietary Fiber 4.2 g
Sugars 4.4 g
Protein 7.5 g

Dietary servings

Per Portion

Meat Alternative 0.8
Vegetables 2.0

Energy sources




is an excellent source of beta carotenes, vitamin C, B6 and manganese

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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada