Kale Avocado Salad

Cook/prep time: 20 minutes Serves 4 If you don’t feel like steaming the kale first, you can do a raw version. Just discard most of the thick stems and rub a little olive oil on the leaves to soften them before chopping. Then proceed with the recipe.

You need:

  • 1 ripe haas avocado
  • 1 bundle green kale
  • Agave nectar or honey to taste (start with 1 tablespoon)
  • Juice from 1 lemon
  • 1-2 tablespoons rice vinegar
  • 1/2 cup golden raisins
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and cracked black pepper (to taste)
  • Cayenne pepper to taste (start with a pinch)


  1. Wash and roughly chop kale (including stalks) into 2 inch pieces. Prepare a pot to boil with about 2 cups of water. When water begins to boil, add kale and stir for about 30 seconds before removing from heat (no longer than 30 seconds or it wont be crisp!) Drain and run under cold water immediately. You can also place into ice water bath or fridge to cool further.
  2. Place kale in colander and press leaves to release water. Then place leaves onto paper towels to dry further – press between paper towels to remove all that sogginess.
  3. Place kale in large bowl with entire avocado cut into cubes and raisins. Toss and mash it up (squishing between your fingers or using fork) until avocado is fully and evenly incorporated. Add garlic powder, onion powder, salt, black and cayenne pepper, agave, rice vinegar and lemon juice and toss again until evenly incorporated.
  4. Taste to see if you want to add more salt/pepper/garlic/agave/whatever.

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