Best Kale And Avocado Salad Recipes

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KALE, QUINOA, AND AVOCADO SALAD WITH LEMON DIJON VINAIGRETTE



Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette image

Steaming the kale removes some of the bitterness. The salad dressing ties all the flavors together. A quartet of super foods (kale, quinoa, avocado, and olive oil) make this a healthy meal!

Provided by Stephanie Ford

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 40m

Yield 4

Number Of Ingredients 13

⅔ cup quinoa
1 ⅓ cups water
1 bunch kale, torn into bite-sized pieces
½ avocado - peeled, pitted, and diced
½ cup chopped cucumber
⅓ cup chopped red bell pepper
2 tablespoons chopped red onion
1 tablespoon crumbled feta cheese
¼ cup olive oil
2 tablespoons lemon juice
1 ½ tablespoons Dijon mustard
¾ teaspoon sea salt
¼ teaspoon ground black pepper

Steps:

  • Bring the quinoa and 1 1/3 cup water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
  • Place kale in a steamer basket over 1 inch of boiling water in a saucepan. Cover saucepan with a lid and steam kale until hot, about 45 seconds; transfer to a large plate. Top kale with quinoa, avocado, cucumber, bell pepper, red onion, and feta cheese.
  • Whisk olive oil, lemon juice, Dijon mustard, sea salt, and black pepper together in a bowl until the oil emulsifies into the dressing; pour over the salad.

Nutrition Facts : Calories 342.5 calories, Carbohydrate 35.4 g, Cholesterol 2.1 mg, Fat 20.3 g, Fiber 6.4 g, Protein 8.9 g, SaturatedFat 3.1 g, Sodium 552.1 mg, Sugar 1.4 g

ROASTED BUTTERNUT SQUASH SALAD AND KALE SUMMER ROLLS WITH FETA CHEESE AND AVOCADO GREEN GODDESS DRESSING



Roasted Butternut Squash Salad and Kale Summer Rolls with Feta Cheese and Avocado Green Goddess Dressing image

Provided by Brad Farmerie

Time 1h10m

Yield 8 servings

Number Of Ingredients 20

1 butternut squash, peeled, seeded and cut into finger-size logs
Extra-virgin olive oil
1 teaspoon Aleppo chile flakes (or substitute your favorite chile flakes)
Flake sea salt, such as Maldon
2 boquerones (Spanish anchovies)
1/2 avocado, peeled and diced
1/2 clove garlic, minced
1 teaspoon fresh parsley (chiffonade)
2 teaspoons chopped scallions
1 teaspoon fresh cilantro (chiffonade)
1/2 cup mayo
About 1 ounce (30g) pickled guindilla chile juice (alternatively, you can use a chardonnay vinegar or a high-quality white wine vinegar)
1 tablespoon lemon juice
1/4 teaspoon salt
12 leaves Tuscan kale, stem removed
2 cups arugula
3/4 cup crumbled feta
1/4 cup pomegranate seeds
1/4 cup toasted pumpkin seeds
Flake sea salt, such as Maldon

Steps:

  • For the squash: Preheat the oven to 450 degrees F. Place the squash in a mixing bowl and drizzle with olive oil. Sprinkle with the chile flakes and a good amount of salt. Place on a parchment-lined baking tray and roast until golden brown, about 10 minutes. Remove and refrigerate until needed.
  • For the dressing: Combine the anchovies, avocado, garlic, parsley, scallions, cilantro and 1/8 cup water in food processor or blender and puree. Add the mayo, chile juice, lemon juice and salt and puree again until combined. This can be done the day before.
  • For the kale salad: Place the kale into a mixing bowl with 2 tablespoons of the dressing and squeeze lightly with your hands to soften the tough leaves. Add the arugula, feta, half the pumpkin seeds and half the pomegranate seeds and taste for seasoning, adding salt if needed.
  • To serve: Fill a mixing bowl with warm water and soak 1 piece of rice paper until pliable, but not entirely soft (10 to 15 seconds). Lay it flat on a clean work surface, ensuring that it sticks to the surface. Continue until you have 4 to 6 wrappers stuck to the surface.
  • Place a strip of roasted butternut squash across each wrapper, 2 inches from the bottom of each wrapper. On top of the strips, lay some of the dressed kale salad, using your hands to form a log-shaped pile. Fold the bottom edge of the wrapper up and the sides in against the filling. Roll up to the top edge, pulling back to tighten the roll as you make them (this is the reason you want the wrapper actually stuck to the surface, it will allow you to get more tension while rolling). Place a damp towel over the rolls (this will keep them moist and soft) and repeat until you have 16 rolls made. These can be assembled up to 1 hour before the guests arrive.
  • Slice the rolls into 3 to 4 pieces so that they look like sushi and arrange on a serving platter. Sprinkle with the remaining pumpkin seeds and pomegranate seeds and serve with a ramekin of the avocado green goddess dressing as a dipping sauce.

SUMMER KALE, AVOCADO, MANGO, AND CHICKPEA SALAD WITH CITRUS POPPY SEED VINAIGRETTE



Summer Kale, Avocado, Mango, and Chickpea Salad with Citrus Poppy Seed Vinaigrette image

This is a delicious summer salad. Great as a dinner salad with some grilled chicken or fish, or as a side. This is my first experience with kale, and I'm hooked! Add nuts (walnuts, cashews, slivered almonds), sunflower seeds, or dried fruit (cranberries or cherries) for some added texture and deliciousness! I also like to add thinly sliced red bell peppers or Shepherd peppers; it is a salad, anything goes! The citrus vinaigrette is light and refreshing. Sometimes I want a sweeter vinaigrette, hence the addition of marmalade. Apricot would work well, too. A great summertime salad.

Provided by debbie eckstein

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 15m

Yield 4

Number Of Ingredients 12

6 cups shredded kale
1 avocado - peeled, pitted, and cubed
½ mango - peeled, seeded, and cubed
⅓ cup chickpeas (garbanzo beans)
⅓ cucumber, thinly sliced
6 tablespoons olive oil
2 tablespoons rice wine vinegar
1 tablespoon orange juice
1 tablespoon sunflower seed kernels, or to taste
1 teaspoon Dijon mustard
½ teaspoon poppy seeds
½ teaspoon orange marmalade, or to taste

Steps:

  • Place kale in a large bowl and gently massage it with your hands until slightly tender, 2 to 4 minutes. Let kale rest to tenderize further, about 10 minutes.
  • Stir avocado, mango, chickpeas, and cucumber into kale.
  • Combine olive oil, vinegar, orange juice, sunflower seed kernels, mustard, poppy seeds, and marmalade in a jar with a tight-fitting lid; put on the lid and shake until dressing is well combined. Pour dressing over kale mixture and toss to coat.

Nutrition Facts : Calories 372.9 calories, Carbohydrate 25.6 g, Fat 30 g, Fiber 7 g, Protein 6.1 g, SaturatedFat 4.1 g, Sodium 139.8 mg, Sugar 5.4 g

QUINOA, KALE, AND AVOCADO SALAD WITH LEMON DIJON VINAIGRETTE DRESSING



Quinoa, Kale, and Avocado Salad with Lemon Dijon Vinaigrette Dressing image

Love this healthy, quick recipe, perfect for a summer BBQ or a classy dinner! Hope you enjoy this as much as I do! I am new writing down my recipes, and would love some positive feedback! You can substitute sea salt for kosher salt, if desired.

Provided by Kelsey King

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 45m

Yield 8

Number Of Ingredients 16

1 cup olive oil
⅓ cup fresh lemon juice
1 shallot, diced
1 ½ tablespoons Dijon mustard
1 tablespoon honey
1 pinch kosher salt
2 cups water
1 cube chicken bouillon
1 cup quinoa
2 tablespoons olive oil
1 red onion, minced
2 cloves garlic, minced
1 bunch fresh kale, chopped
1 cup pine nuts
1 avocado - peeled, pitted, and diced
salt and ground black pepper to taste

Steps:

  • Blend 1 cup olive oil, lemon juice, shallot, Dijon mustard, honey, and kosher salt together in a blender until dressing is smooth and creamy.
  • Bring water and chicken bouillon to a boil in a saucepan; add quinoa, reduce heat to medium-low, and simmer until liquid is absorbed, about 15 minutes. Fluff quinoa with a fork and transfer to a large bowl.
  • Heat remaining olive oil in a large saucepan over medium-high heat; saute onion and garlic in hot oil until golden, 5 to 7 minutes. Stir kale into onion mixture; saute until kale is tender, 5 to 10 minutes.
  • Stir kale mixture into quinoa. Pour dressing over the top and add pine nuts and avocado; toss to coat. Serve warm or cold.

Nutrition Facts : Calories 536.9 calories, Carbohydrate 30.1 g, Cholesterol 0.1 mg, Fat 44.4 g, Fiber 5.4 g, Protein 9.9 g, SaturatedFat 6.3 g, Sodium 315.3 mg, Sugar 3.9 g

KALE, AVOCADO, AND BLACK BEAN SALAD



Kale, Avocado, and Black Bean Salad image

Our family loves this when we are in the mood for something healthy and satisfying. Even my meat-loving husband loved it! My vegetarian daughter thought this was awesome too. Next time I might try adding cranberries, or substituting pepitas for the pecans.

Provided by KW

Categories     Salad     Green Salad Recipes     Kale Salad Recipes

Time 28m

Yield 4

Number Of Ingredients 15

3 tablespoons olive oil
3 tablespoons lime juice
1 tablespoon minced jalapeno pepper (seeds and membranes removed)
1 teaspoon honey
½ teaspoon ground cumin
¼ teaspoon ground coriander
sea salt to taste
1 large bunch kale, ribs removed and leaves thinly sliced
1 (14 ounce) can black beans, rinsed and drained
1 avocado, diced
½ cup crumbled feta cheese
⅓ cup pecans
1 teaspoon white sugar
⅛ teaspoon salt
½ cup chopped fresh cilantro leaves

Steps:

  • Whisk olive oil, lime juice, jalapeno pepper, honey, cumin, coriander, and sea salt together in a bowl until dressing is smooth.
  • Place kale in a bowl and sprinkle sea salt over kale. Massage salt into the kale until leaves are darker in color and fragrant. Drizzle enough dressing over kale to lightly coat. Gently fold in black beans, avocado, and feta cheese.
  • Place pecans into a skillet and sprinkle sugar and 1/8 teaspoon salt over pecans; cook and stir over medium-low heat until fragrant and sugar is dissolved, 3 to 5 minutes. Cool pecans and chop.
  • Distribute salad among serving bowls and top with toasted pecans and cilantro.

Nutrition Facts : Calories 319.7 calories, Carbohydrate 23.8 g, Cholesterol 16.7 mg, Fat 21.8 g, Fiber 8.4 g, Protein 10.2 g, SaturatedFat 4.9 g, Sodium 751.7 mg, Sugar 4 g

KALE, APPLE, AVOCADO, AND BACON SALAD



Kale, Apple, Avocado, and Bacon Salad image

This salad has everything: the creaminess of avocado, the tanginess of apple, the crunch of almonds, and, of course, bacon. A great way to use extra kale.

Provided by iloveonions

Categories     Salad     Green Salad Recipes     Kale Salad Recipes

Time 20m

Yield 2

Number Of Ingredients 12

2 Granny Smith apples, thinly sliced
½ lemon, juiced
6 cups thinly sliced kale
4 slices cooked bacon, crumbled
½ avocado, thinly sliced
¼ cup chopped almonds
½ cup olive oil
¼ cup apple cider vinegar
2 tablespoons maple syrup
2 teaspoons grainy mustard
1 teaspoon ground black pepper
½ teaspoon kosher salt

Steps:

  • Toss apples with lemon juice in a large bowl to coat. Add kale, bacon, avocado, and almonds; toss to mix.
  • Whisk olive oil, vinegar, maple syrup, mustard, pepper, and salt together in a bowl until smooth; drizzle over salad and toss to coat.

Nutrition Facts : Calories 1109.8 calories, Carbohydrate 58.9 g, Cholesterol 38.1 mg, Fat 94.4 g, Fiber 11.7 g, Protein 17.5 g, SaturatedFat 17.6 g, Sodium 1107.6 mg, Sugar 27.1 g

KALE-AND-AVOCADO SALAD WITH DATES



Kale-and-Avocado Salad with Dates image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 8

1 bunch kale (about 12 ounces), preferably Tuscan, stems removed, leaves thinly sliced
1/4 cup pine nuts, lightly toasted
1/3 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
2 ripe but firm avocados, halved, pitted, peeled, and cut into 1/4-inch slices
2 ounces Parmesan, shaved
8 large or 10 medium dry dates, such as deglet noor or amber, pitted and cut into slivers
Coarse salt and freshly ground pepper

Steps:

  • In a large bowl, toss together kale, pine nuts, oil, and lemon juice. Add avocados, cheese, and dates, and toss gently. Season with salt and pepper; serve.

KALE AND AVOCADO SALAD



Kale and Avocado Salad image

Easy to assemble, and so healthy for you ! Kale and avocado are two of the best vegetables for your health, and this simple recipe combines both with simple ingredients that are packed with nutrition . We grow kale and grape tomatoes in our backyard garden, so this salad is part of our monthly menu.We hope you enjoy it as much as we do ! Be sure to use fresh, young kale- older kale from your local market may be better for soups and stews, and making your own sprouts is a really fresh option to store-bought. The dressing is so easy to make, with ingredients you may already have in your pantry and the Miso is optional, of course.

Provided by Kaykook

Categories     Greens

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 bunch kale
1 avocado
12 small tomatoes
1/2 cup alfalfa sprout
2 tablespoons pumpkin seeds
2 tablespoons sunflower seeds
1 teaspoon sesame seeds
1/2 cup olive oil
2 tablespoons lemon juice
1 teaspoon soy miso
1/2 teaspoon sea salt
1/4 teaspoon ground pepper

Steps:

  • Wash, dry and chop kale.
  • In large mixing bowl, place kale and sprinkle with sea salt, working salt into kale with your hands for 1 minute.
  • Peel and dice avocado.
  • Cut grape or cherry tomatoes in half.
  • Rinse and dry sprouts.
  • Place all salad ingredients into serving bowl.
  • Mix olive oil , fresh lemon juice, miso ( optional), and pepper into jar. Pour over salad, toss 10 minutes before serving.

Nutrition Facts : Calories 450, Fat 39.9, SaturatedFat 5.6, Sodium 331.4, Carbohydrate 22.7, Fiber 8.5, Sugar 7.9, Protein 7.5

MASSAGED KALE SALAD WITH MANGO, AVOCADO, AND HAZELNUTS



MASSAGED KALE SALAD WITH MANGO, AVOCADO, AND HAZELNUTS image

Categories     Salad     Fruit     Leafy Green     Nut     Side     No-Cook     Low Carb     Low Fat     Vegetarian     Quick & Easy     Low Cal     High Fiber     Low Sodium     Low/No Sugar     Wheat/Gluten-Free     Avocado     Healthy     Vegan     Raw

Yield 4 servings

Number Of Ingredients 11

1 bunch Dinosaur (Lacinato) Kale
1 Tbsp. extra virgin olive oil
juice of 1/2 lemon
1/4 tsp. kosher salt
2 Tbsp. extra virgin olive oil
juice of 1/2 lemon
1 Tbsp. honey
1/4 tsp. freshly ground black pepper
1 large mango, peeled and diced into 1/2″ cubes
1 large avocado, diced into 1/2″ cubes
1/4 C. roasted hazelnuts, roughly chopped

Steps:

  • 1. Rinse and dry the kale leaves. Trim out the inner stems and discard. Slice the kale leaves into 1/4″ -thick ribbons and place in a large mixing bowl. 2. Add 1 Tbsp. of the olive oil to the bowl with the kale, along with the juice of 1/2 the lemon and the kosher salt. Using your hands, squeeze and massage the kale for three minutes, until it has wilted considerably. 3. Stir in the remaining olive oil, lemon juice, honey, and black pepper. 4. Gently fold in the diced mango, avocado, and chopped hazelnuts.

KALE SALAD WITH AVOCADO, GOAT CHEESE AND TAHINI DRESSING



KALE SALAD WITH AVOCADO, GOAT CHEESE AND TAHINI DRESSING image

Categories     Leafy Green

Yield 4

Number Of Ingredients 14

1 large bunch kale (about 10 cups)
¼ cup extra virgin olive oil (plus more to drizzle on kale)
1 lemon, juiced
Kosher salt
½ small red onion, sliced thin
1 medium red pepper, sliced thin
¼ cup tahini paste
1 Tablespoon white vinegar
1-2 Tablespoons water to reach desired consistency
¼ teaspoon smoked paprika
Black pepper
1 avocado, diced
¼ cup crumpled goat cheese
¼ cup salted and roasted sunflower seeds

Steps:

  • First up, prep your kale by washing it well and cutting it off of the stem. The massage the kale leaves in a large bowl with a drizzle of olive oil, half of the lemon juice and a pinch of kosher salt. This is the secret to tasty raw kale! The prep the red onions and red pepper. Meanwhile, make the dressing! Whisk together tahini, extra virgin olive oil, vinegar, water, lemon juice, smoked paprika, and salt and pepper to taste. Now add the red onions and red peppers to the kale and dress with the tahini dressing and sesame seeds. Toss and garnish with avocado, goat cheese and sunflower seeds.

KALE AND AVOCADO SALAD



KALE AND AVOCADO SALAD image

Categories     Avocado

Yield 10 servings

Number Of Ingredients 8

1 bunch kale (about 12 ounces), preferably Tuscan, stems removed, leaves thinly sliced
1/4 cup pine nuts, lightly toasted
1/3 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
2 ripe but firm avocados, halved, pitted, peeled, and cut into 1/4-inch slices
2 ounces Parmesan, shaved
8 large or 10 medium dry dates, such as deglet noor or amber, pitted and cut into slivers
Coarse salt and freshly ground pepper

Steps:

  • In a large bowl, toss together kale, pine nuts, oil, and lemon juice. Add avocados, cheese, and dates, and toss gently. Season with salt and pepper; serve.

KALE-AND-AVOCADO SALAD



KALE-AND-AVOCADO SALAD image

Categories     Salad     Lettuce

Yield 1 Salad

Number Of Ingredients 10

• 1 teaspoon sesame seeds
• 1 cup packed chopped kale leaves
• 1/8 teaspoon salt
• 1 Hass avocado, quartered
• 1 tablespoon fresh lime juice
• 1/2 cup packed arugula leaves
• 1 small tomato, coarsely chopped
• 1 radish, diced
• 2 large pitted green olives, diced
• 1 tablespoon chopped cilantro

Steps:

  • 1. In a skillet, toast the sesame seeds over moderate heat. Transfer to a plate. 2. In a bowl, knead the kale with the salt until it begins to wilt. Add the avocado and lime juice and mash until chunky. Add the arugula, tomato, radish, olives, cilantro and sesame seeds, toss gently and serve.

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