But I think this kale and avocado salad recipe is at the top of my list. Packed with dark leafy greens, healthy fats, and fresh lemon juice, it hits the spot every time. Trust me when I say, this salad will turn any kale-hater into a kale lover!
Why Should You Try This Recipe?
Kale salad with avocado lemon dressing is a cinch to make. I know you will love it because:
Healthy salad and dietary friendly: This salad is wholesome, nutritious, gluten-free, vegan, vegetarian and low-carb. Massaged kale is easier to eat and store: Once you learn how to massage kale, you’ll never go back to eating it raw (unless you prefer to!). It’s much easier to eat and lasts for days. Plus, avocado massaged kale tastes much better than its versions massaged with oil. Easy to customize: This kale avocado lemon salad recipe is easy to make your own with a few simple ingredient swaps.
Ingredients
The kale avocado lemon salad ingredients come in two parts – the dressing and the salad.
For the dressing, you will need a ripe avocado, lemon juice, extra-virgin olive oil, garlic, kosher salt, and black pepper. For the salad, gather together one bunch of kale and pine nuts.
How to Massage Kale with Avocado Lemon Dressing
Clean hands are your best tool for this avocado-massaged kale salad recipe. Grab your biggest salad bowl and immerse yourself in plenty of greens.
How to Store
This avocado and lemon salad will keep well in the fridge. After a few days, the kale starts to lose some of its vibrancy and the avocado takes on a bitter taste.
Make-Ahead: The avocado kale salad can be made 2 hours in advance and can be stored in the fridge until you are ready to serve it. Storage: Thanks to the sturdy leaves of curly kale, this salad keeps well for upto three days as long as it is kept in an airtight container in the fridge. Meal Prep: Make a batch, divide it in meal prep containers, and serve it for the next 3 days.
Expert Tips
Remove the thick stems from kale. Simply hold the end of the kale leaf in one hand, then using your other hand, run your fingers in the opposite direction along the stem, removing the leaves as you go. Cut the leaves into thin ribbons. Smaller pieces are easier to massage and eat than larger ones. Plus, they hold more of that creamy avocado dressing. Use your hands. Clean hands work the best when destemming kale and massaging the leaves. A knife and tongs just don’t give you the same results. Massage kale for at least 2 minutes. Raw kale leaves will start to break down and darken in color after about 2 minutes, but you can massage the leaves for as long as 3-4 minutes. Lessen the time of the massaging process if looking to make ahead. The kale will get mushy in the fridge after a couple of days if massaged for too long. Stick to the 2-3 minute mark if planning to make ahead. I do not recommend baby kale. A baby kale salad recipe will not give you the same results. Stick with sturdy, dark green, mature tender kale leaves. Toast the nuts. I know it is an extra step but don’t skip on toasting the nuts. Believe me, toasted pine nuts taste much better. A serving of this Kale Avocado Salad is 234 calories.
Other Salad Recipes You Might Also Enjoy:
If you are a fan of healthy green salads, you are at the right place. Below are a few recipes you might also like:
Top it off with veggies: Finish it with fresh vegetables like sliced red onion, diced bell peppers, tomatoes or carrots or make it a heartier salad with baked asparagus, Air Fryer Asparagus, Roasted Portobello Mushrooms, or Roasted Shiitake Mushrooms. Toss with whole grains: Add a scoop of my instant pot black rice, instant pot wild rice, bulgur wheat or – my favorite – quinoa. Add some lean protein: Make it a complete meal with baked bone-in chicken breasts or keep it vegan by tossing in some white beans. As a side dish to the main meal: Serve it alongside spaghetti bolognese or chicken fricassee. Jazzed up with extra toppings: Give it an extra special touch with some freshly grated parmesan cheese, homemade croutons, or a sprinkling of nutritional yeast.
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