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 evenly 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 straightforward 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 evenly 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 reliable 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.
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