kale avocado salad
This hearty kale avocado salad is bursting with flavor from a simple dressing of olive oil, lemon, garlic, and dijon. It really hits the spot on those days you’re craving greens!
Servings 2 large or 4 small
Ingredients
dressing
- 2 garlic cloves, minced
- ½ lemon, juiced
- 3 tablespoon olive oil or avocado oil
- 1 teaspoon dijon mustard
salad
- 6 C finely chopped kale, stems removed
- ¼ teaspoon sea salt
- 1 avocado, diced
- 2 tablespoon finely chopped red onion
- ¼ C dried black currants
- ¼ C pumpkin seeds
- ½ C shredded vegan parmesan (optional)
- ground black pepper, to taste
Instructions
- Combine the dressing ingredients in a jar and shake well.
- Massage the finely chopped kale in a large mixing bowl with ¼ teaspoon of sea salt with your hands until wilted and deeper green in color. This takes about 2 minutes.
- Add red onion, avocado, currants, pumpkin seeds, vegan parmesan (reserving some for the top), and ground black pepper to the kale and toss until well combined in all of the dressing. Serve immediately!
- The salad keeps well for 1 day in the fridge even with dressing on it, but it's best eaten immediately.
