This dark green kale salad with avocado is fatty, spicy, energizing, and fresh. It makes a fast and nutritious accompaniment to any main dish or a delicious lunch on its own.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 bunches kale, stemmed and finely chopped
- 1 lemon, juiced
- 2 ripe avocados, mashed
- 1 pint grape tomatoes, quartered
- 1 bunch green onions, sliced
- 2 tablespoons olive oil
- 6 cloves garlic, diced
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
Instructions
- Combine kale and lemon juice in a bowl. Vigorously massage kale by squeezing handfuls for about 1 minute. Add avocados, tomatoes, and green onions.
- Mix together olive oil, garlic, salt, and cayenne pepper in a small bowl. Pour dressing over salad and mix well. Serve immediately.
- Cook’s Notes:
- Do not over massage kale or it will become mushy. You can serve salad up to 1 hour after preparation but if doing so, massage kale for less time than instructed, as lemon will continue to “cook” kale, making it mushy.
- Experiment with different mixtures of dark greens but if you are adding lettuce, skip the massage step. Try different mixtures of acidic citrus juices and mixtures of allium. Red onion is great as well, or add additional fresh vegetables, such as diced carrot, jalapenos, diced bell peppers, corn, etc.
- Feel free to season dressing with nutritional yeast, paprika, garlic powder, and/or onion powder.
Reviews
A very simple, yet flavorful salad that pairs well with just about anything! I used less garlic and green onion, personal preference. I also didn’t mash the avocado, as I found it would be a little difficult to try and toss everything together. I find it easier to massage kale with salt, so that’s what I did (instead of the lemon juice), and then used the lemon juice to make the vinaigrette with oil and garlic.