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.
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 theavocado. 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.