Kale And Avocado Salad Recipes
BABY KALE AVOCADO SALAD RECIPE WITH LEMON GARLIC VINAIGRETTE & PARMESAN
Steps:
- Place the chopped kale into a large bowl. Set aside.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, sea salt, and black pepper, until a dressing forms. (Alternatively, place dressing ingredients into an airtight container and shake vigorously.)
- Pour the dressing over the kale leaves and toss to coat. Use your hands to massage the dressing into the leaves for a minute or two (pick up a bunch, squeeze, and repeat). Do this until the kale softens and begins to wilt. (It will happen fast with baby kale, and takes a little longer with regular kale.)
- Add the parmesan cheese, chopped avocado, and toasted pine nuts. Toss again.
Nutrition Facts : Calories 242 kcal, Carbohydrate 8 g, Protein 6 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 5 mg, Sodium 248 mg, Fiber 2 g, ServingSize 1 serving
KALE, QUINOA, AND AVOCADO SALAD WITH LEMON DIJON VINAIGRETTE
Steaming the kale removes some of the bitterness. The salad dressing ties all the flavors together. A quartet of super foods (kale, quinoa, avocado, and olive oil) make this a healthy meal!
Provided by Stephanie Ford
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Bring the quinoa and 1 1/3 cup water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
- Place kale in a steamer basket over 1 inch of boiling water in a saucepan. Cover saucepan with a lid and steam kale until hot, about 45 seconds; transfer to a large plate. Top kale with quinoa, avocado, cucumber, bell pepper, red onion, and feta cheese.
- Whisk olive oil, lemon juice, Dijon mustard, sea salt, and black pepper together in a bowl until the oil emulsifies into the dressing; pour over the salad.
Nutrition Facts : Calories 342.5 calories, Carbohydrate 35.4 g, Cholesterol 2.1 mg, Fat 20.3 g, Fiber 6.4 g, Protein 8.9 g, SaturatedFat 3.1 g, Sodium 552.1 mg, Sugar 1.4 g
KALE SALAD WITH AVOCADO
Fatty, spicy, invigorating, and fresh, this dark green kale salad with avocado is a quick and healthy addition to any main meal, or is a perfect lunch on its own!
Provided by Masala Housing Cooperative
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 15m
Yield 8
Number Of Ingredients 9
Steps:
- Combine kale and lemon juice in a bowl. Vigorously massage kale by squeezing handfuls for about 1 minute. Add avocados, tomatoes, and green onions.
- Mix together olive oil, garlic, salt, and cayenne pepper in a small bowl. Pour dressing over salad and mix well. Serve immediately.
Nutrition Facts : Calories 189.6 calories, Carbohydrate 21.6 g, Fat 11.8 g, Fiber 7.5 g, Protein 5.9 g, SaturatedFat 1.7 g, Sodium 351.1 mg, Sugar 1 g
KALE-AND-AVOCADO SALAD WITH DATES
Steps:
- In a large bowl, toss together kale, pine nuts, oil, and lemon juice. Add avocados, cheese, and dates, and toss gently. Season with salt and pepper; serve.
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- Remove the ribs from the kale by tearing away an inch or so from each side of the bottom of the stalk to form flaps. Then grab the bottom of the stalk and pull up. The whole leaf should come off.
- Stack the leaves in a pile and roll up like a cigar. Thinly slice the kale. Set aside in a large mixing bowl.
- Add the garlic, salt, lemon juice, and olive oil. Mix together with your hands until each leaf of kale is very well coated in the lemon mixture. Set aside for 10 minutes, stirring occasionally, until very wilted.
- Stir in half the avocado, peptias and cranberries. Taste for seasoning and add more salt as necessary.
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- Cut the kale leaves into thin strips. In a large bowl, combine the kale and the mashed avocado. Gently “massage” one mashed avocado into the kale leaves until they become soft and tender.
KALE AND AVOCADO SALAD | OMGFOOD
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- Place the kale in a large bowl and sprinkle with salt. Using your hands, massage the kale for one or two minutes, until the kale has broken down and feels soft and silky.
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From chelseasmessyapron.com
Estimated Reading Time 8 mins
- CROUTONS: Preheat the oven to 375 degrees F. Tear apart crusty rolls or bread into small 1-inch pieces. Spread in an even layer on a sheet pan and bake for 8-12 minutes or until toasted. Remove and let cool. Alternatively use store-bought croutons.
- KALE: Start by removing the thick stems and then very thinly slice (ribbon) or chop the kale (the smaller the shreds of kale, the better). Once it's all chopped, put it in a colander (or the base of a salad spinner) and give it a quick rinse. Sprinkle some fine sea salt on top (about 1/2 to 1 full teaspoon) and, using your hands, rub and massage the salt into the kale. Massage the kale for about a minute and then give it another quick rinse. Allow the kale to dry completely before using in the salad. If you have a salad spinner, spin until it is thoroughly dried.
- DRESSING: In a blender jar, combine 1/2 of a large, ripe avocado (about 1/2 cup), 1/4 cup mayo, 1/2 tablespoon garlic (I thinly slice garlic cloves to get this measurement), 1/2 tablespoon Dijon mustard, the zest and juice of a lemon (1 teaspoon zest and 2 tablespoons lemon juice; add an extra tablespoon for a more lemony dressing), and 1/4 teaspoon Worcestershire sauce. Season to taste (I add 1/2 teaspoon salt and 1/4 teaspoon pepper). Pour in 1/2 cup water. Blend until completely smooth; taste the dressing, and adjust to personal preference adding more lemon/salt/pepper as needed. (The salad is quite salty with the Parmesan cheese, so start with less salt in the dressing). Place the kale and the dressing in the fridge to chill while preparing the rest of the salad.
- VEGGIES: Halve the cucumbers and then slice thinly to get half moons. Halve the cherry tomatoes. Thinly slice or chop the remaining avocado half. Add all the veggies on top of the kale. Pour dressing over and toss until combined. Add 1/2 cup finely grated Parmesan cheese, 1/3 cup sunflower seeds, and croutons on top. Toss once more and serve.
TUSCAN KALE, ORANGE & AVOCADO SALAD - VEGAN RECIPE
From recipes.vegkit.com
5/5 (2)Category Soups ‘N’ SaladsServings 2Total Time 23 mins
- Toast the pumpkin seeds over low heat in a non-stick frying pan. Remove from pan and set aside.
- In a bowl, whisk together all the dressing ingredients. Season to taste with salt and pepper and set aside.
- Wash the kale, then strip the leaves off the tough central stems. Roughly chop the leaves and sprinkle with the sea salt. Vigorously massage the salt into the leaves; you'll quickly see them turn a glossy, bright green.
- Place the kale in a serving bowl. Add the orange, avocado and spring onion and gently toss together. Sprinkle with the coriander and toasted pumpkin seeds, drizzle with the dressing and serve.
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- Pull the kale leaves off from the tough stem, and break into small, bite sized pieces. Sprinkle with salt, and massage the leaves for a couple of minutes, meaning that you should scrunch handfulls of kale in your palms, release, and repeat. The kale will become darker in color and more fragrant. This step makes the raw kale tastier.
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5/5 Estimated Reading Time 5 mins
- There are two options for preparing the kale. You can either lightly steam it or massage it with olive oil to soften it. I went with a quick steam by adding chopped, washed kale (so it’s still wet) to a large skillet, covering and turning the heat on for a couple of minutes. It should be slightly softened and a nice, dark green. If massaging it, drizzle the chopped kale with a little bit of olive oil and massage with your hands until softened.
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- Place kale in a bowl and, using your hands, massage for 1 minute, until it softens and changes colour from silvery green to a dark glossy green.
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