The Best Kale and Avocado Salad - Bravabod
Recipes

The Best Kale and Avocado Salad

Valentina

This could very well be my favorite kale salad of all time, which is quite a lofty statement considering how many kale salads I have enjoyed in my lifetime. This one has a crave-worthy combination of creamy avocado, white beans, and crunchy seeds, all tossed with a sweet honey-mustard dressing. The raw fennel is optional, though highly recommended if you're a fellow fennel fan. Whether you're preparing this for now or as part of a meal prep, be sure to massage the greens as instructed for best results. Since kale is a robust green, it will stand up well to the dressing and actually tastes better once the leaves have marinated in the dressing. This recipe is inspired by the delicious Kale White Bean salad at Erewhon Market of Los Angeles.

How To MakeDiet Type: Classic

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    Salad
  • 1 bunch kale
  • 1 (15 ounce) can white beans, drained and rinsed
  • 2 avocados, diced
  • 1 small fennel bulb, diced (optional)
  • 1/2 cup pumpkin seeds
  • 33333333/100000000 cup hemp seeds Dressing
  • 1/4 cup lemon juice
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons honey
  • 2 tablespoons Dijon mustard
  • salt and pepper, to taste

Instructions
  1. Step 1: Wash and dry the kale. Remove the hard stems, chop into bite-sized pieces, and place the leaves in a bowl.
  2. Step 2: Whisk together the dressing ingredients. Set aside.
  3. Step 3: Pour a splash of the dressing into the bowl with the kale and massage it into the leaves with your hand. As you massage, the leaves will soften and lose volume. Continue massaging for 15 to 30 seconds. Note: even if preparing this meal ahead of time, do not skip this step of massaging the leaves. This heartier salad will not get soggy and the massaging actually helps to soften the leaves and make it more digestible.
  4. Step 4: Add the optional fennel, avocado, hemp seeds, pumpkin seeds, and beans. Toss to combine. Add additional dressing to taste. 
  5. Serve: Enjoy. This is great alongside Herb-Marinated Baked Chicken.
Nutrition

This could very well be my favorite kale salad of all time, which is quite a lofty statement considering how many kale salads I have enjoyed in my lifetime. This one has a crave-worthy combination of creamy avocado, white beans, and crunchy seeds, all tossed with a sweet mustardy dressing. The raw fennel is optional, though highly recommended if you're a fellow fennel fan. Whether you're preparing this for now or as part of a meal prep, be sure to massage the greens as instructed for best results. Since kale is a robust green, it will stand up well to the dressing and actually tastes better once the leaves have marinated in the dressing. This recipe is inspired by the delicious Kale White Bean salad at Erewhon Market of Los Angeles.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    Salad
  • 1 bunch kale
  • 1 (15 ounce) can white beans, drained and rinsed
  • 2 avocados, diced
  • 1 small fennel bulb, diced (optional)
  • 1/2 cup pumpkin seeds
  • 33333333/100000000 cup hemp seeds Dressing
  • 1/4 cup lemon juice
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons maple syrup
  • 2 tablespoons Dijon mustard
  • salt and pepper, to taste

Instructions
  1. Step 1: Wash and dry the kale. Remove the hard stems, chop into bite-sized pieces, and place the leaves in a bowl.
  2. Step 2: Whisk together the dressing ingredients. Set aside.
  3. Step 3: Pour a splash of the dressing into the bowl with the kale and massage it into the leaves with your hand. As you massage, the leaves will soften and lose volume. Continue massaging for 15 to 30 seconds. Note: even if preparing this meal ahead of time, do not skip this step of massaging the leaves. This heartier salad will not get soggy and the massaging actually helps to soften the leaves and make it more digestible.
  4. Step 4: Add the optional fennel, avocado, hemp seeds, pumpkin seeds, and beans. Toss to combine. Add additional dressing to taste. 
  5. Serve: Enjoy. This is great alongside Herb-Roasted Sweet Potatoes.
Nutrition

This could very well be my favorite kale salad of all time, which is quite a lofty statement considering how many kale salads I have enjoyed in my lifetime. This one has a crave-worthy combination of creamy avocado, fennel, and crunchy seeds, all tossed with a sweet honey-mustard dressing. Whether you're preparing this for now or as part of a meal prep, be sure to massage the greens as instructed for best results. Since kale is a robust green, it will stand up well to the dressing and actually tastes better once the leaves have marinated in the dressing. This recipe is inspired by the delicious Kale White Bean salad at Erewhon Market of Los Angeles.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    Salad
  • 1 bunch kale
  • 2 avocados, diced
  • 1 small fennel bulb, diced
  • 1/2 cup pumpkin seeds
  • 33333333/100000000 cup hemp seeds Dressing
  • 1/4 cup lemon juice
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons honey
  • 2 tablespoons Dijon mustard
  • salt and pepper, to taste

Instructions
  1. Step 1: Wash and dry the kale. Remove the hard stems, chop into bite-sized pieces, and place the leaves in a bowl.
  2. Step 2: Whisk together the dressing ingredients. Set aside.
  3. Step 3: Pour a splash of the dressing into the bowl with the kale and massage it into the leaves with your hand. As you massage, the leaves will soften and lose volume. Continue massaging for 15 to 30 seconds. Note: even if preparing this meal ahead of time, do not skip this step of massaging the leaves. This heartier salad will not get soggy and the massaging actually helps to soften the leaves and make it more digestible.
  4. Step 4: Add the fennel, avocado, hemp seeds, and pumpkin seeds. Toss to combine. Add additional dressing to taste. 
  5. Serve: Enjoy. This is great alongside Herb-Roasted Sweet Potatoes.
Nutrition

This could very well be my favorite kale salad of all time, which is quite a lofty statement considering how many kale salads I have enjoyed in my lifetime. This one has a crave-worthy combination of creamy avocado, fennel, and crunchy seeds, all tossed with a sweet mustardy dressing. Whether you're preparing this for now or as part of a meal prep, be sure to massage the greens as instructed for best results. Since kale is a robust green, it will stand up well to the dressing and actually tastes better once the leaves have marinated in the dressing. This recipe is inspired by the delicious Kale White Bean salad at Erewhon Market of Los Angeles.

How To MakeDiet Type: Low-carb

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    Salad
  • 1 bunch kale
  • 2 avocados, diced
  • 1 small fennel bulb, diced
  • 1/2 cup pumpkin seeds
  • 33333333/100000000 cup hemp seeds Dressing
  • 1/4 cup lemon juice
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons yacon syrup or low-carb liquid sweetener (1:1 sugar replacement)
  • 2 tablespoons Dijon mustard
  • salt and pepper, to taste

Instructions
  1. Step 1: Wash and dry the kale. Remove the hard stems, chop into bite-sized pieces, and place the leaves in a bowl.
  2. Step 2: Whisk together the dressing ingredients. Set aside.
  3. Step 3: Pour a splash of the dressing into the bowl with the kale and massage it into the leaves with your hand. As you massage, the leaves will soften and lose volume. Continue massaging for 15 to 30 seconds. Note: even if preparing this meal ahead of time, do not skip this step of massaging the leaves. This heartier salad will not get soggy and the massaging actually helps to soften the leaves and make it more digestible.
  4. Step 4: Add the fennel, avocado, hemp seeds, and pumpkin seeds. Toss to combine. Add additional dressing to taste. 
  5. Serve: Enjoy. This is great alongside Herb-Marinated Baked Chicken.
Nutrition

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The Best Kale and Avocado Salad

PT20M 1 bunch kale 1 (15 ounce) can white beans, drained and rinsed 2 avocados, diced 1 small fennel bulb, diced (optional) 1/2 cup pumpkin seeds 33333333/100000000 cup hemp seeds 1/4 cup lemon juice 1/4 cup extra-virgin olive oil 3 tablespoons honey 2 tablespoons Dijon mustard salt and pepper, to taste Gluten Free Paleo Vegan Low-Carb 4 Servings Ingredients:

4 Servings

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