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Side Dishes

Kale and Avocado Salad Recipe: So Healthy + So Delicious

Toasted nuts add crunch to this fresh side

Salads are synonymous with summer! They’re good for you and refreshing, plus there’s no need to crank up the oven to toss one together. But if you want something that goes beyond iceberg lettuce and tomatoes, then you have to try this Kale and Avocado Salad recipe.

I’m a big fan of kale. This super-star veggie is loaded with vitamins and minerals. The one hitch? It can sometimes be a little tough to chew. The easy fix? Give it a rub-down! We make a simple vinaigrette with olive oil, lemon juice, salt and pepper. But instead of just pouring it on, we massage the greens with it first. The lemon juice and salt help tenderize the fibrous leaves and make them milder and sweeter. Creamy avocado is packed with heart-healthy oils and antioxidants. Plus, it adds buttery texture and a nutty note that pairs perfectly with earthy kale. Give this tasty toss a try, then leave us a comment.


6 serving

Total Time

Prep Time

Cook Time


  • 1/3 cup slivered almonds
  • 2 Tbs. olive oil
  • 2 Tbs. lemon juice
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1 bunch kale, stemmed, chopped, about 11 cups
  • 2 scallions chopped
  • 1/3 cup chopped parsley
  • 1 avocado, peeled, pitted, cut into 3/4” pieces


• In medium dry skillet, cook almonds, stirring, until toasted, 5 min.; let cool.

• In large bowl, combine oil, lemon juice, salt and pepper. Add kale; using fingers, rub in dressing to tenderize. Add scallions, parsley and half of almonds; toss until combined. Transfer to serving bowl. Top with avocado and sprinkle with remaining almonds.


  • Calories: 150 kcal
  • Fat: 13 gram
  • Saturated Fat: 2 gram
  • Protein: 3 gram
  • Carbohydrate: 8 gram
  • Fiber: 4 gram
  • Cholesterol: 0 mg
  • Sugar: 1 gram
  • Sodium: 115 mg
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