Kale and Avocado Salad

5 from 3 votes

Kale and Avocado Salad turns simple ingredients into something you’ll crave, with a tangy avocado lemon dressing and all the best crunchy toppings.

Prep Time30

Total Time30

Course: Dinner, Side Dish

Cuisine: American

Keyword: kale and avocado salad, kale avocado salad

Servings: servings

Author: Chelsea Lords

Cost: $10.69

Equipment

Sheet pan (15" x 10")
Blender

Ingredients

Salad

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

Dressing

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

Optional: Homemade Croutons (OR Use Store-Bought)

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

US - Metric

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.

Notes

Note 1: I grate a block of Parmesan finely over the salad with a microplane. It gives the best texture!

Storage: Because of the avocado, croutons, and sunflower seeds, this salad does not hold well once dressed. The avocado will brown and the toppings will soften. This salad is best enjoyed the same day.

Nutrition