kale avocado salad

This hearty kale avocado salad is one that I’ve been making FOREVER and I’ve just never gotten around to showing it to you! But this week I shared 3 easy summer salads that are fresh and entirely green and this was one of them. Check out the full video below or keep scrolling for the recipe!
The inspo for this salad is from a restaurant in Toronto called Gusto! They have great vegan pizza options and a similar salad to this one that you have to get without parm… but not anymore!

kale avocado salad
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kale avocado salad
this hearty kale avocado salad is bursting with flavor from a simple dressing of olive oil, lemon, garlic, and dijon and really hits the spot on those days you’re craving greens!
COURSE Salad
CUISINE American, Mediterranean
KEYWORD avocado, kale, kale salad, salad, salad dressing
PREP TIME 20 minutes
TOTAL TIME 20 minutes
SERVINGS 2 large or 4 small
AUTHOR Lauren Toyota
ingredients
DRESSING
2 garlic cloves, minced
1/2 lemon, juiced
3 tbsp olive oil or avocado oil
1 tsp dijon mustard
SALAD
6 C finely chopped kale, stems removed
1/4 tsp sea salt
1 avocado, diced
2 tbsp finely chopped red onion
1/4 C dried black currants
1/4 C pumpkin seeds
1/2 C shredded vegan parmesan (optional)
ground pepper, to taste
instructions
Combine the dressing ingredients in a jar and shake well.
Massage the finely chopped kale in a large mixing bowl with 1/4 tsp sea salt with your hands until wilted and deeper green in color. This takes about 2 minutes.
Add red onion, avocado, currants, pumpkin seeds, vegan parmesan (reserving some for the top), and ground pepper to the kale and toss until well combined in all of the dressing. Serve immediately!
The salad keeps well for 1 day in the fridge even with dressing on it but it's best eaten immediately.