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About
Recipe By: Clara Schneider, MS, RD, RN, CDE, LDN
Make this for: Lunch
Category: Salads
This Recipe Makes: 4 Serving(s)
Summary
The fat content of this recipe is high but the fats are from olive oil, avocado, and pumpkin seeds which contain healthy fats. This salad is high in Vitamin A, Vitamin C, Calcium, and Iron.
What you'll need
1 bunch(es)kale (about 1 pound), stemmed and cut into ribbons
2 tbsp.lemon juice, dividied
2 tbsp.olive oil, divided
1/2 tsp.salt
1/2 tsp.pepper
1 1/2 cupblueberries, divided
2 tbsp.orange marmalade
3 medred or golden beets, peeled and thinly sliced
1 medavocado, halved, pitted, peeled and sliced (Hass avocado used in the analysis)
1/3 cuptoasted pumpkin seeds
Instructions
Step 1 In a large bowl combine kale, 1 tablespoon of the lemon juice, 1 teaspoon of the olive oil, salt and pepper.
Step 2 With your hands, massage until leaves are dark and tender, about 1 minute. Remove to a serving platter or bowl.
Step 3 In a blender, combine 1/2 cup of the blueberries, the marmalade, remaining olive oil and remaining lemon juice; blend until smooth.
Step 4 To the kale add beets, avocado, pumpkin seeds and remaining blueberries; drizzle with dressing, serve immediately.