Description
This Avocado Kale Salad is proof that simple food can be really delicious. A quick massage with olive oil turns sturdy kale tender and flavorful, then it’s tossed with creamy avocado, salty Parmesan, and crunchy almonds for a perfectly balanced bite. It’s light, nourishing, and endlessly versatile; serve it alone or add protein for a full meal, or pack it for lunch.
Ingredients
- 1 large bunch Tuscan (lacinato) kale
- 1 ripe avocado
- 1/3 cup finely grated Parmesan cheese
- 1/3 cup slivered almonds
- 2 tablespoons extra-virgin olive oil
- 1 lemon, juiced
- Sea salt, to taste
Instructions
- Massage the kale: Remove the ribs from the kale and use them in smoothies, or discard them; slice the kale into 1-inch strips. Place sliced kale in a large bowl, drizzle with olive oil and 1/4 teaspoon of salt, and massage with your hands for 1–2 minutes until tender.
- Add the mix-ins: Add diced avocado, Parmesan, and slivered almonds to the bowl.
- Dress and toss: Squeeze fresh lemon over everything, gently toss to combine, and adjust salt to taste.
Notes
Massage kale with olive oil and a pinch of salt 1–2 minutes until soft and tender. Use any kale you like if you don’t have the Tuscan variety.
Add chicken, salmon, shrimp, steak, or chickpeas for protein. Add grains like quinoa or farro, if desired.
Swap almonds for cashews, walnuts, or pumpkin seeds, if desired.
Parmesan can be replaced with feta or pecorino cheese, if desired.
Keeps in the fridge up to 24 hours (best fresh).