Spinach and Kale Salad

Spinach and Kale Salad

Try your hand at making this Spinach and Kale Salad recipe, it's not too complicated to make but will be sure to impress! View the full recipe here.
  • 13 MINS

    Cooking Time

  • 10 MINS

    Prep Time

  • 4 People


  • 1 Tbsp. (15 mL) olive oil
  • 1 package (454 g) extra firm tofu drained and cut into bite-sized cubes
  • 1 Tbsp. (15 mL) Knorr® Concentrated Vegetable Bouillon
  • 1 clove finely chopped garlic
  • 1 package (142 g) baby kale
  • 1 package (142 g) baby spinach leaves
  • 2 avocados, diced
  • 1/2 cup (125 mL) sun-dried tomatoes packed in oil, drained and sliced, (reserve 2 Tbsp./30mL oil)
  • 1 large lemon, peel grated and juiced

  1. Heat oil in large nonstick skillet over medium-high heat and cook tofu, turning occasionally until browned, about 9 minutes. Stir in Knorr® Concentrated Vegetable Bouillon and garlic and cook 1 minute. Remove from skillet and set aside.

  2. Cook kale in same skillet, stirring frequently, until wilted, about 3 minutes. Remove from skillet and toss gently with tofu.

  3. Place spinach in large salad bowl, then top with tofu and kale mixture, avocado and sun-dried tomatoes.

  4. Whisk reserved 2 Tbsp. oil, grated lemon peel and lemon juice together and drizzle over salad. Season, if desired with salt and ground black pepper.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (g) 300.0
Calcium (g) 450.0 mg
Carbohydrates (g) 18.0 g
Fat (g) 22.0 g
Fiber (g) 6.0 g
Iron (g) 5.0 mg
Potassium (g) 900.0 mg
Protein (g) 15.0 g
Saturated Fat (g) 3.0 g
Sodium (g) 290.0 mg
Sugar (g) 1.0 g
Trans Fat (g) 0.0 g

Grilled Tofu Tip: Slice tofu 1-inch thick. Brush with the Knorr® Concentrated Vegetable Bouillon and season with the chopped garlic. Grill until heated through. Remove from grill and cut into bite-size cubes. Assemble in salad as directed above.

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