Spinach and Kale Salad


  • 250 g kale
  • 4 spring onion, sliced
  • 1 bunch parsley, chopped
  • 1 bunch mint, chopped
  • 1 tablespoon grated fresh ginger
  • 2 handfuls baby spinach leaves
  • 200 g sprouted mung beans
  • 2 oranges, peeled and chopped
  • 1 lemon, juice and zest
  • 1 teaspoon ground black pepper
  • pinch sea salt
  • 1/2 tsp ground or fresh turmeric
1 clove fresh chopped garlic
  • 2 tablespoons cold pressed EVOO


Wash kale and remove the tough inner stem.
Shred the leaves and place into a large mixing bowl.
Add a little salt, pepper and the juice of 1 lemon plus the olive oil, garlic, ginger and turmeric.
Massage the aromatics into the leaves for 1 – 2 minutes or until the kale has slightly collapsed and soffened.
Add the spinach, mung beans and orange.

Toss through gently until they are evenly distributed through the salad.

Serves 4

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Adapted recipe from The Healthy Chef