Description
A bright, creamy, and tangy salad that combines lemon, avocado, and kale for a refreshing and healthy dish.
Ingredients
Scale
- 200 g kale (about 6–8 cups packed, stems removed)
- 1 large avocado (200–220 g)
- 30 ml extra-virgin olive oil (2 tbsp)
- 45 ml fresh lemon juice (3 tbsp)
- Zest of 1 lemon
- 5 ml Dijon mustard (1 tsp)
- 7–10 g honey or maple syrup (1/2 tbsp)
- 1 small clove garlic, minced
- Salt (adjust to taste)
- Freshly ground black pepper
- 30 g pine nuts or chopped almonds (1 oz)
- 50 g crumbled feta (optional, 1.8 oz)
Instructions
- Prepare and wash the kale by removing thick stems and tearing or slicing leaves into 2–3 cm ribbons. Rinse and spin dry.
- Massage the kale with 15 ml olive oil and a pinch of salt until tender (about 90 seconds).
- In a small bowl, combine lemon juice, olive oil, Dijon mustard, honey, garlic, and salt. Whisk until emulsified.
- Toast the pine nuts or almonds in a skillet over medium heat for 3–4 minutes until golden and fragrant.
- Halve and pit the avocado, cut into slices or cubes. Add to kale, pour 2/3 of the dressing over, and toss gently.
- Finish with toasted nuts, lemon zest, and black pepper. Serve immediately.
Notes
Make-ahead: Wash and massage the kale up to 24 hours in advance. Keep avocado and dressing separate until serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Raw
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 3g
- Sodium: 290mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 8mg