Easy | Servings: 4 | Ready In: 10 minutes | Yield: 6 cups
Avocado adds healthy fat in this simple, satisfying, oil-free vegan recipe. Serve as a simple salad with Korean Red Beet Burgers, Hearty Lentil Chili, or Chipotle Black Bean Soup.
Ingredients
- 1 bunch kale, stemmed and chopped
- 1 red bell pepper, seeded and diced
- 1 lemon, zest and juice
- 1 avocado, pitted and diced
- Salt and Pepper, to taste
How it’s Done:
To make Kale Avocado Salad: Combine everything in a massive bowl.
Roll up your sleeves. Use your hands to mash up the avocado into the kale. Massage the salad for about 1 minute. You want a nice creaminess. Taste to adjust seasoning. Enjoy!
Chef Katie’s Tips:
Microplane Tip: Use a microplane to zest the lemon. This tool helps remove all of the zest without any of the bitter white part. You need all of the zest and then all of the juice from the lemon.
Kale Variety: You can use any variety of kale for this salad: curly, purple, Lacinato, or baby. Whatever looks good at the market!
Watch the Recipe Video:
Learn More:
Nutrition Facts
Amount Per Serving (1/4 recipe, about 1 1/2 cups salad)
Calories 119.93
Calories From Fat (52%) 62.2
% Daily Value
- Total Fat 7.46g 11%
- Saturated Fat 1g 5%
- Cholesterol 0mg 0%
- Sodium 321.8mg 13%
- Potassium 652.69mg 19%
- Total Carbohydrates 14.33g 5%
- Fiber 4.83g 19%
- Sugar 1.38g
- Protein 4.36g 9%
- Calcium 139.27mg 14%
- Iron 109.32mg 607%
- Vitamin A 11381.95IU 228%
- Vitamin C 20.79mg 35%
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