Kale and Avocado Salad is loaded with crisp cucumbers, juicy tomatoes, creamy avocado, crunchy croutons, and a bright creamy lemon dressing you’ll want on everything.
Author’s Notes
The Salad Kid in My House
My oldest son has always been a big salad fan. Like…since he was a toddler. At the time, I didn’t realize how rare that was, but now I really get it.
Well, he’s still just as obsessed. He’ll actually grab a packaged salad at the airport instead of chips or candy, which honestly makes me laugh every time.
His all-time favorite? Caesar salad. Always.
I make it at home pretty often, usually every few weeks, and one day I thought it would be fun to do a little spin on it with some kale. And since I was already changing things up, I figured why not go all in: add in some avocado and make the dressing with avocado too.
Let me just say…we are completely obsessed with this Kale And Avocado Salad. Instead of a basic green salad, this one is packed with big flavors and the best mix of creamy, crunchy, and fresh.
The secret? Wait until your avocados are perfectly ripe. That’s when the magic happens!
Preparing The Kale
If you don’t love kale, I get it. I didn’t use to either! But the right toppings, a really good dressing, and one easy trick can change everything.
And that trick? Massage the kale. It might sound weird, but it really works.
Here’s how:
- Remove stems: Hold the base of each stem and slide your hand upward to strip off the leaves.
- Slice: Roll the leaves into a tight bundle and slice into thin ribbons.
- Rinse: Place in a colander and rinse quickly under cold water.
- Salt & massage: Sprinkle lightly with salt and scrunch with your hands for about 30 seconds until the kale turns a slightly darker green.
- Rinse again: Give it another quick rinse to remove extra salt.
- Dry well: Spin completely dry in a salad spinner. Wet kale will water down the salad.
Massaging softens the leaves and takes away that bitter bite. It really makes all the difference in this Kale And Avocado Salad.
Kale And Avocado Salad Dressing Ingredients
| Dressing Ingredients | Helpful Tip |
|---|---|
| Avocado | Use a perfectly ripe avocado for the creamiest texture and best flavor. |
| Mayo & Dijon | These create a rich, smooth base that keeps the dressing thick and creamy. |
| Garlic & Worcestershire | A little goes a long way for depth and a more nuanced flavor. |
| Lemon Juice & Zest | Fresh lemon brightens everything and keeps the dressing from tasting heavy. |
| Salt, Pepper & Water | Start light with seasoning and add water slowly to reach your perfect pourable texture. |
Quick Tip
Because of the avocado, try not to make it more than 6 hours early. It can start to turn brown.
Variations
Change Things Up!
- Swap out the greens: Even though this is a kale and avocado salad, you can swap out the kale for baby spinach or romaine lettuce.
- Try a different dressing: Not a fan of avocado? I’d recommend a Caesar dressing instead. If you’re looking to grab a store-bought dressing, I like this one.
- Make it a main dish: Toss in grilled chicken, steak, hard-boiled eggs, or even cooked grains like quinoa or farro to bulk it up.
Kale And Avocado Salad Tips
- Use roasted, salted sunflower seeds to boost the flavor.
- Shred Parmesan with a fine grater so it mixes in better.
- Let the kale, veggies, and dressing chill in the fridge before assembling. It makes the salad extra refreshing.
Storage
Make Ahead
- Dressing: Blend and store in the fridge (right in the blender jar) for up to 4 hours ahead.
- Kale & Veggies: Prep ahead and store separately in the fridge for a few hours. Dice the avocado right before serving.
More Flavorful Salads:
Kale and Avocado Salad
Equipment
- Sheet pan (15" x 10")
Ingredients
- 8 ounces kale 6 cups loosely measured
- 1-1/4 cups halved cherry tomatoes 1/2 pint
- 1-1/2 cups sliced cucumbers 3 Persian or 1 English cucumber(s)
- 1 large, ripe avocado divided
- 1/3 cup roasted and salted sunflower kernels
- 1/2 cup finely grated Parmesan cheese see note 1
- 1/4 cup mayo Best Foods/Hellman’s
- 1/2 tablespoon garlic 1-2 cloves, thinly sliced
- 1/2 tablespoon Dijon-style mustard
- 1 large lemon
- 1/4 teaspoon Worcestershire sauce
- Salt and pepper
- 1 artisan sourdough baguette torn into small cubes, 4 cups
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter melted
- 1 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
Instructions
- Croutons: Preheat oven to 350°F. Slice the bread into 1-inch slices, then tear into 1-inch pieces and place on a lined sheet pan. Toss with olive oil, melted butter, Italian seasoning, garlic powder, and salt & pepper (about 1/4 tsp salt & 1/8 tsp pepper). Spread into an even layer and bake for 15–20 minutes, until crisp and dry. Let cool completely.
- Kale: Remove the thick stems by holding the base of the stem and sliding your hand upward to strip off the leaves. Roll the leaves into a tight bundle and slice into thin ribbons. Sprinkle with about 1/4 tsp salt and use your hands to scrunch and massage for about 30 seconds. Rinse again, then dry completely before assembling. Wet kale will water down the salad.
- Dressing: In a blender, combine half of the avocado (a full ½ cup), mayo, garlic, Dijon, lemon zest and juice (1 tsp zest and 2 tbsp juice, plus 1 more tbsp if desired), and Worcestershire. Season to taste (I start with 1/2 tsp salt & 1/4 tsp pepper). Add 1/2 cup water and blend until completely smooth. Taste and adjust as needed. Chill the dressing and kale while prepping the rest.
- Veggies & Assemble: Slice cucumbers into thin half-moons. Halve tomatoes and chop remaining avocado. Add to the kale, then top with Parmesan, sunflower kernels, and croutons. Drizzle with dressing to taste, toss gently to coat, and serve.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I eat kale salads a lot, and I have to say this
recipe is one of the most delicious ones I have ever eaten. Thanks!
What a compliment! I am so thrilled to hear this! Thanks Sherry! 🙂
this was so yummy, I didn’t add the cucumbers just because I don’t understand or like them:). my co worker asked if I would bring her some for lunch, I had to REALLY think hard about sharing
Haha!! Too funny 🙂 I don’t blame you for having to think hard about sharing 🙂
Hi Chelsea! I made this last night; and we LOVED it! My husband said several times that it was REALLY good! Thanks so much for the recipe!
So, so happy to hear that! 🙂 Thanks so much for leaving a comment! 🙂
Ohhhhh. Thanks Chelsea! I’m making this tonight!
Yay! Hope you love it 🙂 <3