Kale, avocado and almond salad

Written by Catherine Saxelby on Wednesday, 08 January 2014.
Tagged: easy, healthy recipes, high fibre, kale, light meal, meatless, salad, vegetarian

  • Ready In: 15 minutes
  • Prep Time: 15 minutes
  • Cooking Time: Nill
  • Serves: 6-8
Kale, avocado and almond salad

This is a strong gutsy salad which does double duty as a side salad to steak or a roast but can work as a filling meatless main meal salad as well. There are now  so many recipes for kale that I had to add my own contribution! Just keep in mind that the kale has to be really fresh-fresh.


  • For the salad:
  • 500g fresh kale (approx 2 large bunches), washed and chopped finely
  • 1 avocado, cubed
  • ½ cup (80g) toasted almonds or use hazelnuts, walnuts or pine nuts
  • ½ cup cranberries or raisins
  • ¼ cup soft feta or goat’s cheese, crumbled
  • Garlic lemon dressing:
  • 1 clove garlic, crushed
  • 3 tablespoons extra-virgin olive oil
  • Zest and juice of 1 lemon
  • 1 teaspoon Dijon mustard
  • Freshly-ground pepper

Nutrition per serve

Per serve of 6 servings: 1380 Kilojoules (330 Calories), 28g fat (including 5g saturated fat), protein (7g) 11g carbohydrate, 5g fibre, 150mg sodium. Read our nutrition rating system.


Prepare kale leaves and place in a large mixing bowl.

Pour the combined dressing over the washed, chopped kale and massage for a few minutes to allow the flavours to be soaked up and for the leaves to be softened. Arrange on the base of a large serving bowl or platter.

Top with avocado cubes, then sprinkle over almonds, berries and crumbled cheese

To make dressing:
In a jar combine dressing ingredients and shake until combined.



Variations to make this salad into a light meal - add one of these and toss well before serving:

• 1/2 cup cooked quinoa
• 1 cup cubes of pumpkin or sweet potato, roasted
• 1/2 cup shaved parmesan, crumbled goat or feta cheese

Recipe developed by dietitian Airlie Lacy.


Download my Fact Sheet on  pdf A salad a day keeps kilos away (1023 KB) .