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Avocado Kale Salad With Egg

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!

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.

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. 

Avocado kale salad with egg in a wooden bowl. Creamy chopped kale avocado salad massaged with salt: close up shot.

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.

Ingredients for kale avocado salad  recipe displayed on a board.

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.

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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.
Dressing for the avocado kale salad.

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.

Assembled kale salad with avocado and egg in a bowl.

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

Massaged kale avocado salad with egg in a bowl.

Other Healthy Salad Recipes

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Avocado Kale Salad With Egg

A creamy avocado kale salad: simple, delicious and comes together in just 15 minutes. This healthy avocado kale salad recipe features finely chopped kale, scallions, avocado, boiled eggs and finished with a lemony dressing.
Prep Time14 mins
Assembling Time1 min
Total Time15 mins
Course: Salad, Side Dish
Cuisine: Clean Eating, Dairy Free, Gluten Free, Low Carb, Paleo, whole30
Servings: 4 cups
Calories: 242.6kcal
Author: HealthyTasteOfLife
Pin Recipe Save

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
  • 1/2 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
  • 3/4 tsp Dijon mustard - not yellow
  • 1/2 tsp sea salt
  • 1/4 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).
  • 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.

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

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.
Prepare in advance: The kale can be prepared hours in advance and so can all the veggies; store kale and veggies together, covered in the fridge. Cut avocado and mix the dressing with the salad just before serving.
Tried this recipe?Mention @HealthyTasteOfLife or tag #healthytasteoflife!

Nutrition

Serving: 1cup | Calories: 242.6kcal | Carbohydrates: 13.6g | Protein: 8.46g | Fat: 18.9g | Fiber: 4.75g | Sugar: 2.3g | Vitamin A: 3785IU | Vitamin C: 56.5mg | Calcium: 90.25mg | Iron: 1.69mg

The information shown is an estimate provided by an online nutrition calculator.

A creamy avocado kale salad: simple, delicious, creamy kale salad with avocado that comes together in just 15 minutes – whole30 and keto friendly. This healthy avocado kale salad recipe features finely chopped massaged kale, avocado, scallions, hard boiled eggs and finished with a lemony dressing. Whenever you’re looking for kale or avocado recipes this simple kale salad with avocado can turn into a favored meal. #kaleavocadosalad #avocadokalesalad #whole30kalesalad #ketokalesalad #kalesalad

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Recipe Rating




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!