This refreshing and nutrient-packed salad is packed full of green goodness, and is a breeze to make!

Time: 10mins
Cuisine: Multi-Cuisine
Serves: 4
Low Carb: Under 20 grams per day


  • 1 bunch chard, chopped
  • 2 cups spinach, chopped
  • 3 medium carrots, shredded
  • 1/4 head cabbage, red, shredded (optional)
  • 1/4 medium onion, red, thinly sliced – can also use shallots (optional)
  • 1/2 cup pumpkin seeds, raw
  • 2 tablespoons lemon juice


In a blender, prepare your salad dressing of choice.

  1. Toast Pumpkin Seeds – In an oven (or toaster oven), toast raw pumpkin seeds at 350 F until lightly browned and crispy, tossing occasionally, for about 5-10 minutes. Keep a watchful eye during toasting, as they can burn quickly! Set aside to cool.
  2. Prepare the salad: in a large bowl, toss together chard, spinach, carrots, cabbage, onion and lemon juice.
  3. Add your salad dressing of choice and toss until thoroughly combined.
  4. Serve into salad bowls and sprinkle with toasted pumpkin seeds.
  5. Note: Leftovers will taste best if the salad, the pumpkin seeds and the dressing are all stored separately until ready to serve.

If you would rather drink your greens, here’s a great Paleo Green Smoothie recipe for you…


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