This creamy avocado kale salad is so simple and yet delicious! Better yet, it comes together in just 15 minutes. A perfect side dish or meal that features fresh kale, avocado and hardboiled eggs, finished with a tangy oil free vinaigrette.
A very simple, yet flavorful kale and avocado salad that pairs well with just about anything! If you want a more festive salad recipe with egg then try this deliciously layered potato and egg salad.
Avocado Kale Salad Recipe
This healthy avocado kale salad recipe, is packed with finely chopped kale, scallions, avocado, boiled eggs and dressed with a lemony dressing loaded with nutrients. Since the kale does not get soggy like other salad greens, this avocado kale salad will keep well for a few hours longer.
Related: Shrimp Cabbage Salad
Once the salad is assembled the texture is nice and creamy. The fatty avocado tenderizes the tough kale when massaged into the leaves, making it easier to chew. And the healthy fats from this massaged kale salad will help your body absorb all the healthy nutrients in the kale.
Related: Creamy Chicken Salad with Avocado Cranberries & Walnuts.
Whenever you’re looking for kale or avocado recipes this simple kale salad with avocado can turn into a favored quick lunch, or a whole 30 approved (or keto) kale avocado salad recipe. You can also find the same mixture of crunchiness and creaminess in this creamy whole30 coleslaw salad or these radish salad recipes that feature avocado eggs and veggies as well.
Ingredients For Creamy Avocado Kale Salad
1. Kale – choose any variety you like, or your favorite salad greens such as spinach or arugula.
2. Avocado – adds creaminess and smooth texture plus healthy fats.
3. Scallions – can substitute for red onion.
4. Hard boiled eggs – for creaminess and protein; try to purchase organic, pasture-raised eggs.
5. Dill – adds bright fresh flavor to the salad. The combination of eggs and dill is delicious.
Find the complete printable recipe with measurements below.
For The Dressing You Need
- Lemon juice – for that tanginess and to prevent browning.
- Dijon mustard – eggs and mustard is one of the best food combination.
- Salt & Black pepper.
Also feel free to experiment with other creamy salad dressings for a different flavor.
What Type Of Kale To Use For Salad
Choose between the common curly kale or the Tuscan kale (also called Dinosaur or Lacinato Kale), the dark blue-green, slender, long leaves have none of the curls and have a more tender surface, which I prefer for this avocado kale salad.
There is also the option of using baby kale leaves, they are more tender and thinner. It does not need to be massaged to soften, like the curly kale.
Or swap out the greens: you can swap out the kale for baby spinach or lettuce.
How To Make The Avocado Kale Salad
Step 1. Prepare the ingredients: wash, peel and chop.
- Start by preparing the kale first. Remove the thick stems and very thinly slice or chop the kale (the smaller, the better). Once it’s all chopped, place in a salad spinner and give it a wash. Spin to remove the excess water, until it feels dry. Or you could wash the kale first and then chop. Sprinkle with sea salt and massage into the kale for about a minute. Set aside.
- Boil the eggs and let them cool under cold water (for easier peeling) while you prepare the rest.
- Chop the scallions (green onion) and the other veggies (if you decide to add any).
- Prepare the avocado: run the knife around the avocado, turning it as you go. Cut all the way around. Hold one half of the avocado in each hand and gently twist. It should come apart. Knock the pit off the avocado. Score the flesh of avocado with your knife: slice from top to bottom and then crosswise. You should get square chunks. Scoop out the scored chunks with a spoon.
How To Soften Kale For Salad
Kale is a tough green and it needs massaging to make it tender especially if your using the common curly type. After you’ve washed your kale, you want to literally massage it with your hands and a bit of salt. Massaging the kale breaks down the tough fibers and mellows out the flavor.
Step 2. Prepare the salad dressing:
- Combine all ingredients and give it a good mix until smooth.
Step 3. Combine all the salad ingredients and mix:
- Pour dressing over and toss until combined. Taste, and adjust seasonings as needed.
Make Ahead
1. The kale can be prepared hours in advance and so can all the veggies; store kale and veggies together, covered in the fridge.
2. Cut the avocado just before serving, as it will brown once exposed to oxygen.
3. Toss everything together just before eating.
Storing
Storing leftovers: Refrigerate for up to 24-30 hours in an airtight container. The taste actually improves after an hour or so, as the lemon acid tends to be absorbed by the avocado fat. Longer storage will turn the salad a bit brown due to oxidation.
How To Enjoy The Avocado Kale Salad
- On toast, you can use slices of homemade sourdough gluten free bread or regular bread.
- As a side for dipping your crackers: like these beet and flax crackers or sourdough seed crackers.
- As a lunch or dinner along with some potato fritters, chicken cutlets or chicken liver patties.
- Wrapped in tortillas or crepes for breakfast.
- Serve over lettuce or eat straight out of the bowl.
More Healthy Creamy Salad Recipes
If you made this avocado kale salad with egg, then please leave a star rating and a comment below the recipe card.
Your feedback is really helpful for me and readers!
Avocado Kale Salad With Egg
Ingredients
Avocado Kale Salad
- 5 large kale leaves - curly, or Tuscan
- 3 medium avocado - ripe
- 3 eggs - hard boiled
- 2 scallions - green onion or 3/4 small red onion
- ½ cup dill, chopped - 1/3 of a bunch
Optional
- other vegetables (bell pepper, cucumber, radish ) - for crunchiness
Dressing
- 2 tbsp fresh lemon juice - about 1 small lemon
- ¾ tsp Dijon mustard - not yellow
- ½ tsp sea salt
- ¼ tsp black pepper - ground
Optional
- 1 tbsp mayonnaise - for taste and texture
Instructions
Prepare the ingredients: wash, peel and chop.
- Start by preparing the kale first. Remove the thick stems and very thinly slice or chop the kale (the smaller, the better).
- Boil the eggs and let them cool under cold water (for easier peeling) while you prepare the rest.
- Chop the scallions (green onion) and the other veggies (if you decide to add any).
- Prepare the avocado: run the knife around the avocado, turning it as you go. Cut all the way around. Hold one half of the avocado in each hand and gently twist. It should come apart. Knock the pit off the avocado. Score the flesh of avocado with your knife: slice from top to bottom and then crosswise. You should get square chunks. Scoop out the scored chunks with a spoon.
Prepare the salad dressing:
- Combine all ingredients and give it a good mix until smooth.
Combine all the salad ingredients and mix:
- Pour dressing over and toss until combined. Taste, and adjust salt or sourness as desired.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
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Aya
Friday 7th of April 2023
No oil in the salad dressing?
HealthyTasteOfLife
Friday 14th of April 2023
I figured since the avocado provides lots of fat, there is no need to add extra fat in the dressing. But you can add some if you like.
Kass
Wednesday 26th of January 2022
Love this salad, and it's gluten and dairy free. No more going hungry 😋
HealthyTasteOfLife
Wednesday 26th of January 2022
Yes it's very satiating and delicious!