Sugar-Free Kale and Spinach Salad
Bright, fresh, and completely sugar-free, this Kale and Spinach Salad is the perfect recipe for healthy, guilt-free eating! Packed with nutrient-rich ingredients like tender kale, baby spinach, creamy avocado, and crunchy almonds, it’s a deliciously satisfying way to load up on greens. Sweet cherry tomatoes, crisp cucumber, and a touch of shredded carrot add natural freshness, while a zesty homemade lemon and olive oil dressing enhances every bite with tangy flavor. This refreshing salad is ready in just 20 minutes and requires no cooking, making it ideal for quick lunches or a wholesome side dish. Perfect for health-conscious eaters, it's low-carb, vegan, and brimming with vibrant textures and pure, clean ingredients.
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Recipe Information
Ingredients
- 4 cups Kale leaves
- 4 cups Baby spinach leaves
- 1 cup Cherry tomatoes
- 1 Cucumber
- 1 Red bell pepper
- 1 Carrot
- 1 Avocado
- 3 tablespoons Lemon juice
- 2 tablespoons Extra virgin olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Garlic powder
- 0.5 cup Chopped almonds
Instructions
Rinse the kale and spinach leaves thoroughly under cold water. Pat them dry using a clean kitchen towel or salad spinner.
De-stem the kale leaves by holding the stem with one hand and stripping the leaf away with the other hand. Tear or chop the leaves into bite-sized pieces.
In a large salad bowl, combine the kale and spinach leaves.
Halve the cherry tomatoes and add them to the salad bowl.
Peel the cucumber, halve it lengthwise, and scoop out the seeds. Slice it thinly and add to the bowl.
Remove the seeds and core from the red bell pepper, then chop into small pieces and add to the salad.
Peel and grate the carrot and add it to the mixture.
Cut the avocado in half, remove the pit, and scoop out the flesh. Slice the avocado into cubes and add it to the salad.
In a small bowl, whisk together the lemon juice and olive oil. Add salt, black pepper, and garlic powder, continuing to whisk until the dressing is well combined.
Pour the dressing over the salad and toss everything together gently to ensure that all the ingredients are evenly coated.
Sprinkle the chopped almonds on top of the salad for added crunch and flavor.
Serve immediately or refrigerate for up to 2 hours before serving.
Nutrition Facts
Calories |
1387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.8 g | 141% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1398 mg | 61% | |
| Total Carbohydrate | 89.8 g | 33% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 20.6 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 811 mg | 62% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 4321 mg | 92% | |
*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.
