High Protein Kale and Spinach Salad
Packed with superfoods and brimming with nutritious ingredients, this High Protein Kale and Spinach Salad is a wholesome powerhouse perfect for lunch or dinner. Featuring a delicious medley of fresh kale, spinach, protein-rich quinoa, and chickpeas, this recipe is elevated with creamy avocado, sweet cherry tomatoes, crunchy sliced almonds, and tangy crumbled feta. A zesty olive oil and lemon dressing ties it all together for a burst of flavor in every bite. Ready in just 30 minutes, this vibrant salad is an excellent choice for healthy, high-protein meals, whether served fresh or prepped ahead for the week. Ideal for vegetarians and anyone looking to nourish their body without sacrificing taste!
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Recipe Information
Ingredients
- 2 cups Kale leaves
- 2 cups Spinach leaves
- 1 cup Chickpeas
- 0.5 cup Quinoa
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 0.5 medium Red onion
- 1 Avocado
- 0.5 cup Feta cheese, crumbled
- 0.25 cup Almonds, sliced
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa with 1 cup of water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed.
While the quinoa is cooking, prepare the rest of the salad ingredients. Wash and dry the kale and spinach leaves. Tear the kale into bite-sized pieces and remove any tough stems. Place the kale and spinach in a large salad bowl.
Rinse and drain the canned chickpeas. If using fresh tomatoes, halve the cherry tomatoes. Peel the cucumber, if desired, and cut it into thin slices. Finely chop the red onion. Dice the avocado.
Once the quinoa is cooked, let it cool slightly before adding it to the salad bowl with the kale and spinach.
Add the chickpeas, cherry tomatoes, cucumber, red onion, avocado, crumbled feta, and sliced almonds to the salad bowl with the greens and quinoa.
For the dressing, whisk together the olive oil, lemon juice, salt, and black pepper in a small bowl.
Drizzle the dressing over the salad and toss all ingredients together until fully combined and the salad is well-coated.
Serve immediately, or refrigerate for up to 2 hours to allow the flavors to meld before serving.
Nutrition Facts
Calories |
1789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.7 g | 133% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 3177 mg | 138% | |
| Total Carbohydrate | 164.5 g | 60% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 26.7 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1102 mg | 85% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 3480 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
