Fresh Summer Salad
About the recipe
This vibrant salad combines baby Cos or rocket, kale, red cabbage, carrot, cherry tomatoes, celery, and red onion, topped with toasted pepitas for added crunch.
Tossed in a zesty red wine vinaigrette, it’s light, refreshing, and ready in just 10 minutes. Perfect as a nutritious side dish and suitable for people with kidney disease.
Nutrition Per Serving
340mg
Potassium
3g
Protein
4g
Carbohydrate
75g
Sodium
450Kj
Energy
95mg
Phosphate
Ingredients Serves 6
- Vegetables & Fresh Produce
- 500 grams Baby cos or rocket
- 60 grams Garlic, crushed
- 0.5 cup Cabbage, finely shredded and tightly packed
- 0.75 cup Kale, finely shredded
- 1 pieces Carrot cut into thin strips
- 200 grams Cherry tomatoes, halved
- 1 pieces Celery, cut into thin strips
- 1 pieces Red onion, thinly sliced
- Nuts & Seeds
- 2 tbsp Pepitas toasted
- Oils, Sauces & Condiments
- 2 tbsp Red wine vinegar
- 2 tsp Dijon mustard
- 2 tsp Olive oil
- 1 pieces Black pepper, to serve
Method
Step 1
Combine salad vegetables and pepitas into large salad bowl and toss to mix well.
Step 2
Combine dressing ingredients into a screw top jar and shake to mix well. Pour over salad and toss to coat evenly. Serve immediately
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