This spinach, kale, and carrot salad combines leafy greens with chickpeas, grated carrot, and flax seeds in a simple olive-oil-and-lemon dressing. Spinach contributes tender leaves, kale gives the salad more texture, and carrot adds sweetness and crunch. Chickpeas make it more substantial without requiring any cooking when you use canned beans.
Remove the tough kale stems and chop the leaves finely before combining them with the other ingredients. For softer kale, massage it separately with a little of the measured dressing before adding the spinach. Drain the chickpeas well and dry the greens so excess water does not dilute the dressing. Serve as a side salad alongside your main course.
This recipe is featured in our Spinach Recipes Guide, where you can explore simple vegetable dishes built around fresh spinach.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
Video
Spinach, Kale, and Carrot Salad
Ingredients
Equipment
Cooking Instructions
- “For softer kale, massage the chopped leaves with a little of the measured olive oil and lemon juice until they soften. Add the spinach, carrot, and chickpeas, then continue with the remaining dressing and seasonings.”
- Sprinkle flax seeds over the mixture.
- Drizzle olive oil and lemon juice on top.
- Season with salt and black pepper.
- Toss gently until evenly coated.
- Serve immediately.