Kale and Avocado Salad
Try this Kale and Avocado Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 3
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 teaspoon kosher salt
- 1/2 small red onion sliced
- 1 small lemon juiced
- 1 bunch of kale washed stems discarded, and leaves chopped (about 8 cups)
- 2 cups carrots julienned (i use this mandoline)
- 1 avocado, peeled pitted and cut into small cubes
- 1/4 cup extra virgin
- Carbohydrate 8.01708333333333 g
- Cholesterol 0 mg
- Fat 0.152133333333333 g
- Fiber 2.18849991818269 g
- Protein 0.873333333333333 g
- Saturated Fat 0.01404 g
- Serving Size 1 1 -4 (92g)
- Sodium 207.034933333333 mg
- Sugar 5.82858341515064 g
- Trans Fat 0.102093333333333 g
- Calories 25 calories
Place the kale in a large bowl and sprinkle with salt. Using your hands, massage the kale for one or two minutes, until the kale has broken down and feels soft and silky.Add carrots and onions and mix to combine.Add avocado and gently toss to combine.In a separate bowl, whisk together the olive oil and lemon juice.Pour the dressing over the salad just before serving.
