Kale Salad With Avocado Recipes

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KALE SALAD WITH AVOCADO

Fatty, spicy, invigorating, and fresh, this dark green kale salad with avocado is a quick and healthy addition to any main meal, or is a perfect lunch on its own!

Provided by Masala Housing Cooperative

Categories     Salad     Green Salad Recipes     Kale Salad Recipes

Time 15m

Yield 8

Number Of Ingredients 9



Kale Salad with Avocado image

Steps:

  • 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.

Nutrition Facts : Calories 189.6 calories, Carbohydrate 21.6 g, Fat 11.8 g, Fiber 7.5 g, Protein 5.9 g, SaturatedFat 1.7 g, Sodium 351.1 mg, Sugar 1 g

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

KALE AND AVOCADO SALAD

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



Kale and Avocado Salad image

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

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

KALE SALAD WITH AVOCADO FOR TWO

This refreshing, healthy salad was presented in an uncooking class by the Present Moment Cafe in St. Augustine FL. I love the salad as is, but this version I have added my own inclusion of fresh tomatoes. This sounds strange to do, but believe it is simple and delicious when complete.

Provided by Sherri at the Beach

Categories     Low Protein

Time 10m

Yield 2 large salads, 2 serving(s)

Number Of Ingredients 9



Kale Salad With Avocado for Two image

Steps:

  • Place all ingredients except tomatoes in a medium large mixing bowl.
  • With your hands, gently mix and massage the avocado into the kale almost like kneading meatloaf.
  • Continue until kale is a dark glistening green about 3 minutes.
  • Lightly toss in tomatoes and serve.

Nutrition Facts : Calories 353.7, Fat 29.1, SaturatedFat 4.1, Sodium 133, Carbohydrate 24, Fiber 10.1, Sugar 3.6, Protein 6.2

1 bunch kale (destemmed and cut bite size)
2 tablespoons red onions, diced
2 tablespoons red peppers, diced
2 tablespoons green onions, sliced short
2 tablespoons olive oil
2 tablespoons lemon juice
1 avocado (remove pit and squeeze out of skin)
1 pinch salt
2 plum tomatoes, chopped

BABY KALE SALAD WITH AVOCADO-LIME DRESSING

We pull a bunch of ingredients from our garden when we make this baby kale salad with zucchini and sweet onion. The yogurt dressing layers on big lime flavor. -Suzanna Esther, State College, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings (3/4 cup dressing).

Number Of Ingredients 11



Baby Kale Salad with Avocado-Lime Dressing image

Steps:

  • In a large bowl, combine salad blend, zucchini and sweet onion. Place remaining ingredients in blender; cover and process until smooth. Divide salad mixture among 4 plates; drizzle with dressing.

Nutrition Facts : Calories 74 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 197mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

6 cups baby kale salad blend
1 cup julienned zucchini
1/2 cup thinly sliced sweet onion
1/2 cup fat-free plain yogurt
2 tablespoons lime juice
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 medium ripe avocado, peeled
3 green onions, chopped
2 tablespoons minced fresh parsley

KALE, QUINOA, AND AVOCADO SALAD WITH LEMON DIJON VINAIGRETTE

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



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

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

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

KALE-AND-AVOCADO SALAD WITH DATES

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 8



Kale-and-Avocado Salad with Dates image

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.

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

ROASTED NEW POTATO, KALE & FETA SALAD WITH AVOCADO

Serve this filling salad as a healthy veggie supper during the week. It's packed with nutrient-rich kale, new potatoes, avocado, feta and pumpkin seeds

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Lunch, Main course, Supper

Time 50m

Number Of Ingredients 11



Roasted new potato, kale & feta salad with avocado image

Steps:

  • Heat oven to 200C/180C fan/gas 6. Boil the potatoes for 10 mins until mostly tender, drain and leave to steam dry. Toss the potatoes in a large roasting tin with the garlic, drizzle over 1 tbsp oil and season. Roast for 20 mins.
  • While the potatoes are roasting, squeeze half the lemon juice over the shallot and half of the kale, season, then massage gently to encourage the kale to soften.
  • Remove the garlic cloves from the oven. Put the rest of the kale on top of the potatoes, drizzle over a little oil, season and return to the oven for 5 mins until crisp.
  • Meanwhile, blitz the garlic, avocado, mustard, remaining oil and lemon juice together, add enough water to create a smooth dressing and season to taste. Mix the potatoes and cooked kale into the raw kale salad and tip onto a platter. Drizzle over the dressing, then top with the feta, chilli flakes and pumpkin seeds.

Nutrition Facts : Calories 418 calories, Fat 28 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium

200g Jersey Royal potatoes , halved
2 garlic cloves
2 tbsp cold-pressed rapeseed oil
1 lemon , juiced
1 banana shallot , chopped
200g bag kale
1 small ripe avocado , flesh scooped out
½ tsp Dijon mustard
25g feta (or vegetarian alternative), crumbled
½-1 tsp chilli flakes
1 tbsp pumpkin seeds , toasted

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