High Protein Kale and Spinach Salad

Elevate your salad game with this High Protein Kale and Spinach Salad—a nutrient-packed, vibrant dish that's as satisfying as it is wholesome. Featuring a powerhouse mix of kale and spinach leaves, protein-rich quinoa and chickpeas, creamy avocado, and tangy crumbled feta, this salad is both hearty and refreshing. Crisp cucumber, juicy cherry tomatoes, and red onion add layers of fresh flavors, while sliced almonds lend a satisfying crunch. A simple, zesty dressing made with olive oil and lemon juice ties everything together beautifully. Ready in just 30 minutes, this salad is perfect as a main course or side dish, making it ideal for meal prep or a nutritious dinner. Rich in protein and bursting with color and texture, it’s a delicious way to fuel your day!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Once the quinoa is cooked, let it cool slightly before adding it to the salad bowl with the kale and spinach.

Step 5

Add the chickpeas, cherry tomatoes, cucumber, red onion, avocado, crumbled feta, and sliced almonds to the salad bowl with the greens and quinoa.

Step 6

For the dressing, whisk together the olive oil, lemon juice, salt, and black pepper in a small bowl.

Step 7

Drizzle the dressing over the salad and toss all ingredients together until fully combined and the salad is well-coated.

Step 8

Serve immediately, or refrigerate for up to 2 hours to allow the flavors to meld before serving.

Nutrition Facts

Serving size	(1278.7g)

Amount per serving	% Daily Value*
Calories	1789.3

Total Fat 103.7g	0%
Saturated Fat 26.3g	0%
Polyunsaturated Fat 5.5g
Cholesterol 100mg	0%
Sodium 3176.7mg	0%
Total Carbohydrate 164.5g	0%
Dietary Fiber 38.3g	0%
Total Sugars 26.7g
Protein 68.0g	0%

Vitamin D 0IU	0%
Calcium 1101.5mg	0%
Iron 17.5mg	0%
Potassium 3479.8mg	0%

*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.

Source of Calories

Fat: 50.1%

Protein: 14.6%

Carbs: 35.3%