Kale & Cabbage Salad

  • Cook: 15 min
  • Servings: 4


  • 120 g kale stems removed and chopped
  • 80 g fresh spinach
  • 0.25 head red cabbage
  • 200 g Apetina® Classic cubes in brine
  • 170 g ready-to use chickpeas
  • 1- 2 avocados
  • 2 dl almonds
  • 3 dl blueberries or bilberries


  • 1 dl olive oil
  • juice from 0.5 lemon
  • 3 tbsp honey
  • 1 clove of garlic
  • 2 dl fresh flat leaf parsley
  • 0.25 tsp salt
  • black pepper


For an ever quicker salad, use your favourite cheese cubes in oil, and don't forget to use the oil in the dressing!


Serve on its own for a complete meal, or with a side of fresh bread or protein.

Kale and cabbage sounds delicious to us! Eat the colourful salad first with your eyes, it is guaranteed to make you smiley and happy. Next, when you bite into the combination of crunchiness and green goodness and the smoothness of white cheese and avocado, you can practically feel the vitality gushing down your veins.

When it comes to superfoods, you don’t always have to go for exotic goji berries or maca or such things. Superfoods are nutrient powerhouses that pack large doses of antioxidants, polyphenols, vitamins, and minerals. And this salad is just bursting with them! Kale and red cabbage are antioxidant superstars, spinach, too, packs tons of nutritional benefits. Pop-Eye knew what it was doing to his muscle tone! Whenever you get your hands into wild, natural bilberries, don’t hesitate. The Nordic jewel has much more concentrated levels of vitamins and antioxidants than its cultivated sister. Almonds and avocado belong to the list of superfoods, too, but since this is not a nutritional hand out I suggest you do your own googling! The pure thought of making this salad fills me with positive energy. It represents everything food should be; its nutritious, protein rich, filled with all kinds of doing good for you-sort of ingredients. It looks amazing and appetizing. And last, but not least, it is SUPER tasty! You hear me? SUPER!


Wash and dry kale and spinach, rinse blueberries. Remove and discard hard stems from the kale and chop the leaves into bite sized bits. Shred red cabbage. Drain cheese and chickpeas. Remove the avocado flesh and cut into cubes. Toast almonds and chop roughly. Mix all ingredients in a large serving bowl. Make the dressing. Chop garlic and flat leaf parsley. Put all ingredients in a glass jar, put a lid on and shake to make a dressing. Sprinkle the dressing on the salad just before serving.


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