Kale and Avocado Salad
Massaging kale with ripe avocado and lemon juice until tender and succulent makes for an easy, delicious, and nutrient-dense salad.
Ingredients
- 1 bunch kale about 8 ounces
- 1 tablespoon nutritional yeast
- ½ teaspoon sea salt plus more to taste
- ½ teaspoon freshly cracked black pepper plus more to taste
- 1 small garlic clove minced or grated (or ½ teaspoon garlic powder)
- Pinch crushed red pepper flakes optional
- 1 large ripe avocado
- 1 lemon juiced
Optional Add-Ins
- Toasted nuts or seeds
- Sun-dried tomatoes
- Thinly sliced radishes
- Roasted winter squash
Instructions
- Prepare the kale: Rinse the kale, then remove the tough stems with a knife or with your fingers. Then chop or tear the leaves into medium pieces, transferring to a large bowl as you go.
- Massage the kale: To the bowl of kale, add the nutritional yeast, salt, black pepper, fresh garlic (or garlic powder), and red pepper flakes (if using). Use your hands to massage it, squeezing the leaves and tearing any large pieces you find. Massage for a minute or two, until it looks glossy and has decreased in volume a bit.
- Add the avocado and combine: Cut the avocado in half and carefully remove the pit. You can cut the avocado flesh into four quarters or scoop very large pieces into the bowl. Top with the lemon juice and use your hands to massage the avocado into the kale, trying to leave some chunks of avocado intact.
- Taste and serve: Once everything is well-combined, give it a taste. Season with additional salt and black pepper, if needed. Top with any desired garnishes or add-ins, and enjoy!
Notes
You can keep this in a tightly-sealed container in the fridge for up to 2 days.
Nutrition
Calories: 108kcal | Carbohydrates: 9g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 312mg | Potassium: 438mg | Fiber: 6g | Sugar: 1g | Vitamin A: 3327IU | Vitamin C: 50mg | Calcium: 98mg | Iron: 1mg