Raw Beet & Kale Salad with Lemon Vinaigrette

11 15 519
Ingredients Minutes Calories
Prep Cook Servings
15 min 0 min 3
Raw Beet & Kale Salad with Lemon Vinaigrette
Health Highlights
A great side options with lots of nutrients!


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.




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

Nutrition Facts

Per Portion

Calories 519
Calories from fat 456
Calories from saturated fat 58
Total Fat 51 g
Saturated Fat 6.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 13.7 g
Monounsaturated Fat 28.6 g
Cholesterol 0
Sodium 125 mg
Potassium 539 mg
Total Carbohydrate 12.0 g
Dietary Fiber 5.5 g
Sugars 4.8 g
Protein 6.3 g

Dietary servings

Per Portion

Meat Alternative 0.8
Vegetables 2.0

Energy sources


Meal Type(s)