Best Kale And Avocado Salad Recipes

KALE, QUINOA, AND AVOCADO SALAD WITH LEMON DIJON VINAIGRETTE

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.

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

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.

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

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.

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

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.

KALE, APPLE, AVOCADO, AND BACON SALAD

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.

KALE, AVOCADO, AND BLACK BEAN SALAD

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.

KALE-AND-AVOCADO SALAD WITH DATES

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

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.

MASSAGED KALE SALAD WITH MANGO, AVOCADO, AND HAZELNUTS

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

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

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

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.