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kale avocado salad

kale avocado salad_hot for food

This hearty kale avocado salad is one that I’ve been making FOREVER! I just never got around to showing it to you! But this week I shared 3 easy summer salads that are fresh and entirely green, and this was one of them. Kale salad doesn’t have to be tough, chewy, or displeasing to eat. You just gotta pair it with the right ingredients and some delicious toppings. Oh, and give it a nice lil’ massage… that’s right. The secret to loving kale is just giving it a rub with some sea salt so it’s less tough. Check out the full video below or keep scrolling for the recipe!

The inspo for this kale avocado salad is from a restaurant in Toronto called Gusto. They have great vegan pizza options and a similar salad to this one. You’ll have to get without parmesan, or you could just make this version at home! 

kale avocado salad_hot for food

kale avocado salad_hot for food

kale avocado salad
3.6 from 5 votes
Print Recipe

kale avocado salad

This hearty kale avocado salad is bursting with flavor from a simple dressing of olive oil, lemon, garlic, and dijon. It really hits the spot on those days you’re craving greens!

Course Salad
Cuisine American, Mediterranean
Keyword avocado, kale, kale salad, salad, salad dressing
Prep Time 20 minutes
Total Time 20 minutes
Servings 2 large or 4 small
Author Lauren Toyota

Ingredients

dressing

  • 2 garlic cloves, minced
  • 1/2 lemon, juiced
  • 3 tbsp olive oil or avocado oil
  • 1 tsp dijon mustard

salad

  • 6 C finely chopped kale, stems removed
  • 1/4 tsp sea salt
  • 1 avocado, diced
  • 2 tbsp finely chopped red onion
  • 1/4 C dried black currants
  • 1/4 C pumpkin seeds
  • 1/2 C shredded vegan parmesan (optional)
  • ground black pepper, to taste

Instructions

  1. Combine the dressing ingredients in a jar and shake well.
  2. Massage the finely chopped kale in a large mixing bowl with 1/4 teaspoon of sea salt with your hands until wilted and deeper green in color. This takes about 2 minutes.

  3. Add red onion, avocado, currants, pumpkin seeds, vegan parmesan (reserving some for the top), and ground black pepper to the kale and toss until well combined in all of the dressing. Serve immediately!

  4. The salad keeps well for 1 day in the fridge even with dressing on it, but it's best eaten immediately.

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