Avocado Kale Salad
A healthy avocado kale salad loaded with veggies and tossed in a light lemon dressing. Whole30, paleo, gluten-free, and low carb.
Ingredients
- 4 cups kale stemmed and chopped
- 2 bell peppers chopped (or mini peppers sliced)
- ½ small red onion chopped
- 1 cup sliced cucumber
- 1 large avocado cubed
- 1 small bunch cilantro chopped
- ¼ cup pine nuts
- 1 fresh lemon juiced (1 Tbsp)
- 2 tablespoon avocado oil
- 2 tablespoon agave or honey
- ¼ teaspoon sea salt
Instructions
- Massage the kale in a clean bowl with clean hands for 3 minutes.
- Add the bell peppers, red onion, cucumber, avocado, cilantro, and pine nuts to the salad bowl. Combine.
- In a small bowl mix the lemon juice, avocado oil, sweetener, and salt. Mix.
- Add the dressing to the kale salad and toss the ingredients to combine. Serve and enjoy!
Notes
Buying a bag of washed, cut, and trimmed kale will save you time. Check the bag to make sure it's a variety recommended for salads and not for cooking.
Massaging the kale helps to soften the texture by breaking down the fibers.
Avocado kale salad will keep in the fridge for 3-4 days, the avocado will start to brown slightly but will still taste good.
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