Spinach and Pumpkin Seed Salad
Basic Information
- Servings: 4
- Serving Size: 1 plate (2 cups)
- Difficulty: 2
- Budget: 3
- Prep Time: 15
- Cook Time: 0
- Total Time: 15
- Meal Type: Main Dish
Diet Types
- Vegan
- Vegetarian
- Dairy-Free
- Plantstrong
- Keto
- Atkins
- Low-Carb
- Paleo
- Whole30
- Gluten-Free
- Mediterranean
- DASH
- Intermittent Fasting
- Dukan
- South Beach
- Zone
- Flexitarian
- Blue Zones
- Weight Watchers
- SlimFast (as meal)
- HMR (as meal)
- Halal
- Kosher
- Jain
- Rastafarian Ital
Equipment
- - Large bowl
Ingredients
- 8 cups fresh spinach
- 1/2 cup pumpkin seeds, toasted
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- - Salt and pepper to taste
Directions
- - In a large bowl, toss spinach with olive oil, lemon juice, salt, and pepper.
- - Top each 2-cup portion with 2 tablespoons toasted pumpkin seeds and serve fresh.
Storage
Refrigerate components separately for up to 2 days. Assemble before serving.
Nutrition
- Calories: 180
- Protein: 6g
- Fat: 16g
- Carbs: 4g
- Fiber: 0
- Sugar: 0
- Sodium: N/A
- Cholesterol: N/A