Purple Kale and Spinach Salad recipe

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Ingredients

1 stalk celery, minced
½ onion, minced
½ lemon, juiced
1 tablespoon olive oil
1 teaspoon minced garlic
1 teaspoon ground black pepper
½ teaspoon salt
7 leaves purple kale, chopped
1 cup fresh spinach, chopped
5 Caribbean lettuce leaves, chopped
1 tablespoon alfalfa sprouts
½ yellow bell pepper, minced
½ orange bell pepper, minced
6 pitted prunes
1 tablespoon sunflower seeds
1 teaspoon spirulina powder
1 teaspoon chlorella powder
1 teaspoon maca powder

Nutrition Info

164.4 calories
carbohydrate: 24.4 g
cholesterol: : -
fat: 6.8 g
fiber: 4.6 g
protein: 4.8 g
saturatedFat: 0.9 g
servingSize: -
sodium: 439.2 mg
sugar: 9.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk celery, onion, lemon juice, olive oil, garlic, pepper, and salt together in a bowl until dressing is well-mixed.

  2. Combine kale, spinach, and Caribbean lettuce in a separate bowl. Sprinkle alfalfa sprouts over kale mixture, add yellow bell pepper, orange bell pepper, prunes, sunflower seeds, spirulina, chlorella, and maca powder and mix well.

  3. Drizzle dressing over salad while continually stirring until evenly distributed.

Recipe Yield

3 servings

Recipe Note

Great recipe for dieters and it can also be used as a green smoothie with exception of the olive oil. For the smoothie, you can also add a banana, apple, and orange for flavoring.

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