4 Serves
20 Mins
3 g
9 g
8 g
Thoroughly wash the kale and vegetables under cold running water, then use a salad spinner to dry the greens.
Ingredients, vitamins, and health benefits
Chopped Kale
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Vitamin K
270 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
61 µg / 400 µgCalcium
187 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
37 mg / 420 mgPhosphorus
68 mg / 1,250 mgPotassium
477 mg / 4,700 mgSodium
327 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
4 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Using a chef's knife and cutting board, chop the kale, cucumber, onion, and tomatoes into bite-sized pieces.
In a small mixing bowl, whisk together the olive oil, vinegar, salt, and black pepper to create the dressing.
Place the chopped vegetables and kale into a large bowl, drizzle with the prepared dressing, and toss gently until evenly coated.
Cucumber
Tomato
Onion
Olive Oil
Vinegar
Salt
Black Pepper
Vitamin A
187 µg / 900 µgVitamin C
73 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
270 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
61 µg / 400 µgCalcium
187 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
37 mg / 420 mgPhosphorus
68 mg / 1,250 mgPotassium
477 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
8
g25
g4
g
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgAlcohol
0 g