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Avocado Kale Salad {lemon honey dressing}

August 17, 2019 by Erica Leave a Comment

Kale Avocado Salad

Avocado and kale go great together. Avocado is a great source of healthy fat and kale is loaded with vitamins (A, B, C, and K) as well as a good dose of manganese, fiber, and protein.

Kale is a bit tougher and more fibrous, as green leaves go, so using your hands to tear it into smaller pieces and massaging it a bit makes it more tender to bite. The good news is that this salad is easy to make ahead and store in the refrigerator until you’re ready to serve it.

And then there’s this simple, clean dressing that I use often. A combination of fresh lemon juice, honey, salt, and olive oil splashed over the salad and blended in. A nice alternative would be lime juice in place of lemon juice.

When I’m feeling rushed or lazy, I splash the salad with lemon juice, drizzle honey over it, add a pinch of salt, and blend without the oil.

Kale Avocado Salad

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Avocado Kale Salad

Feel free to use lime juice in place of lemon juice if you prefer it. You can also add your favorite protein source to this salad, such as hard-boiled egg slices or grilled fish or chicken. 
I avoid pepper, but a pinch or so of fresh ground black pepper is a nice addition to the dressing.
This salad is easy to make ahead and store in the refrigerator since the leaves stay very firm.
Servings: 4 servings
Author: Erica

Ingredients

  • Avocado Kale Salad
  • one bunch green kale about 4 large leaves, torn into bite-size pieces 
  • 2 avocados pitted and sliced into cubes
  • 1 cup cherry tomatoes sliced in half
  • 1/3 cup dried cranberries 
  • 1/4 cup pitted kalamata olives 
  • Honey Lemon Dressing
  • 2 tablespoons fresh lemon juice about 1 lemon
  • 2 tablespoons olive oil
  • 2 tablespoons honey
  • 1/8 teaspoon salt

Instructions

  • Add all the salad ingredients to a large bowl.
  • Combine the salad dressing ingredients in a jar or container with a lid and stir or shake well until fully blended. 
  • Drizzle about half of the dressing over the salad and blend well with large spoons or salad tongs.
  • Serve. Store leftovers in the refrigerator for a few days.
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Filed Under: Dairy Free, Egg Free, Gluten Free, Lactose Free, Low Carb | Keto, Low Sugar, Nut Free, Paleo, Quick & Easy, Salads, Sauces & Dressings, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: avocado, honey, kale, lemon, olives

Previous Post: « Lemon Blueberry Loaf {coconut flour}
Next Post: Niçoise Salad {quick & easy} »

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Recent comments

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    Hi again Catherine. I’m not sure if you can see the recipe (if you’re a paid subscriber) so for this…
    Posted Sep 19, 2023

  • Erica on Breakfast Cookies:

    Hi Catherine. The nutritional info for one cookie is at the bottom of the recipe, including the calories.
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    How many calories per cookie? I have your cookbook and can’t find calories. Thanks!
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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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