Raw Kale and Spinach Salad


Strawberry%20Fields%20Forever%20summer%20salad  (Yasmin Fahr)

  • Prep Time


  • Cook Time


  • Total Time


  • Servings


This superfood salad is packed with nutrients and vitamins (and is absolutely addicting). The quick-pickled red onions add a tangy bite to the dish, while the garlicky dressing breaks down Kale's tough leaves for a crunchy and hearty salad.


For the quick-pickled red onions

  • 1 Red onion, sliced thinly
  • Red wine vinegar
  • Pinch of salt, plus more to taste
  • Pinch of sugar

For the salad

  • 1 bunch of lacinato kale (aka dinosaur Tuscan kale), stems removed and cut into 1/2-inch ribbons
  • 1 bunch spinach, stems removed and cut into 1/2-inch ribbons
  • Juice of 1 lemon
  • 1 Clove garlic, minced or grated with a Micoplane
  • 3 Extra-virgin olive oil
  • 2 tablespoon grated white Cheddar
  • Salt, and fresh black pepper, to taste
  • 2 Sprigs cilantro, stems removed
  • 1/2 tablespoon chia seeds (optional)


For the quick-pickled red onions:

  • In a bowl, place the red onion slices and cover with the vinegar. Add the salt and sugar and toss. Leave for 30 minutes in the refrigerator, covered.

For the salad: Step 1:

  • Place the kale and spinach in a large serving bowl.

Step 2:

  • In a separate bowl, mix together the dressing ingredients (including the cheese). Whisk together until full incorporated and pour over the greens. Toss to combine and let sit for 15-30 minutes to soften the greens.

Step 3:

  • After that time, add about half of the pickled red onions (the rest will stay for up to 1 week in the fridge), roughly tear the cilantro on top and sprinkle with the chia seeds. Serve immediately with extra fresh pepper, if desired.