Kale and Avocado Salad
Indian-Inspired
Salads
Ingredients:
- 1 large bunch kale (curly or lacinato/Tuscan), stems removed and leaves torn into bite-sized pieces
- 2 ripe avocados, diced or sliced
- 80 g (½) red onion
- 30 ml (2 tbsp) fresh lemon juice
- 5 ml (1 tsp) maple syrup
- 15 ml (1 tbsp) extra virgin olive oil
- Salt and pepper to taste
Equipments:
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Massage the kale firmly with your hands for the full 1-2 minutes, until it visibly softens and darkens — this breaks down the tough fibers and removes the raw bitterness that plain torn kale keeps.
Instructions:
- Massage the kale: Place the torn kale leaves in a large bowl. Drizzle with a small pinch of salt and a tiny splash of the lemon juice. Using both hands, massage the kale firmly for 1–2 minutes, scrunching and squeezing the leaves until they soften, darken, and reduce in volume by about half. This breaks down the tough fibres, removes the bitterness, and transforms raw kale from chewy and harsh into silky and tender — it’s the single most important step in a kale salad.
- Make the dressing: In a small bowl, whisk together the lemon juice, extra virgin olive oil, maple syrup, salt, and pepper until emulsified. Taste — it should be bright, slightly sweet, and well-seasoned. Adjust with more lemon for tang or more maple syrup for balance.
- Assemble and toss: Add the avocado and red onion to the massaged kale. Pour the dressing over the top and toss gently to coat every bite — be careful not to mash the avocado. The avocado will naturally cling to the kale and create an even creamier dressing as you toss.
- Serve immediately: Serve right away for the freshest flavour and the best avocado texture. The massaged kale holds up well for hours, but the avocado will begin to brown if it sits too long.
Notes: Massaging the kale is the step that separates a great kale salad from a tough, bitter one. Don't skip it — it only takes 1-2 minutes and completely transforms the texture and flavour. Lacinato (Tuscan) kale is softer and more tender than curly kale and requires slightly less massaging.
Storage: The massaged kale (without avocado) keeps in the fridge for up to 2 days and actually gets better as it continues to soften. Add the avocado and dressing just before serving to prevent browning. If storing leftover assembled salad, press cling film directly onto the surface to limit air contact with the avocado.
Variations: Add crunch with toasted pumpkin seeds, sunflower seeds, or candied walnuts. Add protein by topping with roasted chickpeas, grilled tempeh strips, or sliced baked tofu. Add sweetness with a handful of pomegranate seeds, sliced mango, or dried cranberries. Go Caesar style by adding capers, nutritional yeast, and a Dijon-heavy dressing. Add grains by tossing in ½ cup cooked quinoa or farro for a heartier grain bowl.
Serving Suggestions: Beautiful alongside the Lentil Soup, Vegan Burrito bowl, or Stuffed Bell Peppers. Also excellent as a base for grain bowls or topped with the Maple Glazed Carrots for a stunning autumn salad.
A few ingredients do most of the work in this recipe. The red onion adds sweetness and depth as it cooks down. The fresh lemon juice adds acidity that brightens and balances the dish. The maple syrup brings natural sweetness with a hint of caramel depth. The extra virgin olive oil brings fruity depth and helps carry the other flavors.
Kale and Avocado Salad
Ingredients:
- 1 large bunch kale (curly or lacinato/Tuscan), stems removed and leaves torn into bite-sized pieces
- 2 ripe avocados, diced or sliced
- 80 g (½) red onion
- 30 ml (2 tbsp) fresh lemon juice
- 5 ml (1 tsp) maple syrup
- 15 ml (1 tbsp) extra virgin olive oil
- Salt and pepper to taste
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The red onion adds sweetness and depth as it cooks down. The fresh lemon juice adds acidity that brightens and balances the dish. The maple syrup brings natural sweetness with a hint of caramel depth. The extra virgin olive oil brings fruity depth and helps carry the other flavors.
Prep:
Massage the kale firmly with your hands for the full 1-2 minutes, until it visibly softens and darkens — this breaks down the tough fibers and removes the raw bitterness that plain torn kale keeps.
Instructions:
- Massage the kale: Place the torn kale leaves in a large bowl. Drizzle with a small pinch of salt and a tiny splash of the lemon juice. Using both hands, massage the kale firmly for 1–2 minutes, scrunching and squeezing the leaves until they soften, darken, and reduce in volume by about half. This breaks down the tough fibres, removes the bitterness, and transforms raw kale from chewy and harsh into silky and tender — it’s the single most important step in a kale salad.
- Make the dressing: In a small bowl, whisk together the lemon juice, extra virgin olive oil, maple syrup, salt, and pepper until emulsified. Taste — it should be bright, slightly sweet, and well-seasoned. Adjust with more lemon for tang or more maple syrup for balance.
- Assemble and toss: Add the avocado and red onion to the massaged kale. Pour the dressing over the top and toss gently to coat every bite — be careful not to mash the avocado. The avocado will naturally cling to the kale and create an even creamier dressing as you toss.
- Serve immediately: Serve right away for the freshest flavour and the best avocado texture. The massaged kale holds up well for hours, but the avocado will begin to brown if it sits too long.
