Kale, Avocado, and Goji Berry Salad
Healthy, because
Even smarter
Nutritional values
Kale is an excellent source of vitamin C. An 8-ounce portion of kale contains more than double your recommended daily allowance of this essential vitamin, which helps keep the immune system healthy, among other benefits.
For a little more flavor and an added serving of protein, sprinkle walnuts over this salad.
(Percentage of daily recommendation)
| Calorie | 337 cal. | (16 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 12 g | (40 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 3.4 μg | (17 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 88 μg | (147 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 274 μg | (91 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.6 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 165 mg | (174 %) | ||
| Potassium | 1,434 mg | (36 %) | ||
| Calcium | 301 mg | (30 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 21 g |
Ingredients
- For the dressing
- 6 Kumquat
- 1 pomegranate
- 1 Tbsp sugar
- 5 ozs Orange juice
- For the salad
- 3 Tbsps dried Goji berry
- 3 Tbsps lukewarm Apple juice
- 18 ozs Kale
- salt
- 2 ripe Avocados
- 2 Tbsps lemon juice
Preparation steps
For the dressing: Rinse the kumquat and pat dry. Cut it into slices and then finely chop. Halve the pomegranate and press the shell inward, catching the seeds and any juice. Remove the inner white membrane.
Caramelize the sugar in a saucepan. Add the fruit and pour in the orange and pomegranate juice.
Simmer over medium heat for about 10 minutes until syrupy. Remove from heat and let cool to lukewarm.
For the salad: Soak the goji berries in lukewarm apple juice.
Rinse the kale and blanch it for 5–8 minutes in boiling salted water. Drain, rinse with cold water, cut out the thicker veins, and tear the leaves into bite-size pieces.
Halve the avocados, twist to remove pits, and carefully remove flesh from the shells. Cut into bite-size pieces and mix with the lemon juice.
Mix the kale with avocado and well-drained goji berries, spread on plates, and serve drizzled with the kumquat dressing.
