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kale avocado salad

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



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


  • 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


  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.