A Kale Avocado Salad that combines three incredible superfoods - yes, please! This salad is a nutritional powerhouse and travels well, which makes it ideal for weekday lunches or entertaining crowds.
OUR Kale Avocado Salad is the perfect healthy dish to bring to your next potluck or picnic!
Kale is a nutrient-rich leafy green that is packed with vitamins A, C, and K. Avocados are a good source of healthy fats and fibre.
Red cabbage is a cruciferous vegetable that is high in antioxidants. Together, these ingredients make a delicious and healthy salad that is sure to be a hit!
Let’s Talk Ingredients and Substitutions
- Kale is used as the base in this salad which can be replaced by any sturdy leafy greens such as silverbeet, chard, spinach, romaine/cos or iceberg lettuce.
- Red cabbage is an added vegetable used for its bright crimson colour; you can always just use white cabbage or grated carrots instead.
- Avocado for its creamy deliciousness, and to boost the satiety in this salad, you can use nut butter such as almond instead for creaminess.
- Slivered almonds for a delightful crunch to also boost the satiety of this salad.
- Creamy Cajun dressing for creaminess and a spicy hit, a store-bought ranch or Caesar dressing, or a simple lemon-olive oil dressing would also work well in this salad.
Step-by-Step Instructions
Step 1 - Make the Dressing
Add everything to a small food processor, season and then blitz together until everything is well combined.
Taste and adjust seasonings according to your taste.
Step 2 - Prepare the Kale
Wash your kale under cold running water, either rip the leafy parts of the kale from the ribs or cut them off with a knife, and then discard the ribs.
Finely shred your kale leaves.
Place your kale leaves in a large mixing bowl, add some salt and your dressing.
Gently rub the leaves together for approximately 3-5 minutes to soften your kale for a more palatable salad. Don’t overdo it, as you don’t want your kale to turn to mush.
Step 3 - Prepare the Remaining Ingredients.
Wash your cabbage well, remove the outer damaged leaves, cut it in half and remove the core.
Shred finely using a mandoline / v-slicer or your food processor with the slicing attachment or with a very sharp chef’s knife.
Step 3 - Prepare the Remaining Ingredients
Wash, peel, remove the pit and dice the avocado.
Step 4 - Assemble the Salad
Add all the remaining ingredients to the bowl with the kale, season with sea salt and cracked black pepper.
Toss well to combine, taste and adjust seasonings according to your liking. Arrange in a salad bowl, garnish with a sprinkle of cajun spice and serve.
Serving Suggestions 🍽
This is a versatile salad that is perfect for barbecues, potlucks, family dinners or parties. It pairs beautifully with anything and everything from grilled meats, roasts, stews or tagines.
Try it with a Greek Style Beef and Tomato Stew or with some Cajun Chicken.
Common Questions
Can I Substitute Ingredients?
Yes, feel free to customize the salad based on what's available. Swap kale for spinach, red cabbage for white, the almonds for pine nuts or sunflower seeds or add other colourful veggies like cherry tomatoes or shredded carrots.
Can I Make It Ahead and Meal Prep?
- The dressing can be made 4-5 days in advance and kept in a sealed container in your fridge.
- You can make up the salad the day before and keep it covered in your fridge. Just add the diced avocado and the dressing before serving (up to 1-2 hours).
- This is a great salad to make for weekday lunches, portion it into individual containers and leave out the avocado to add either the night before or on the day.
How Can I Store Leftover Salad?
- This salad is still good to eat the following day or great to add as a filling to sandwiches or wraps.
- Pop the leftover salad in an airtight container and it should keep for 2-3 days.
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Recipe Card
Equipment
- Small Food Processor or High-Speed / Bullet Blender
Ingredients
- 4 cups kale, shredded (aproximately ½ bunch)
- 3 cups red cabbage, shredded
- 1 large avocado
- ½ cup slivered almonds
- ¼ cup sour cream
- ¼ cup mayo
- ¼ cup lemon or lime juice
- 2 tbsps parsley, chopped
- 1-2 teaspoon Cajun spice
- 1 clove garlic, minced
- Sea salt and cracked black pepper
Instructions
- Add the dressing ingredients to a small food processor, season and then blitz together until everything is well combined.
- Taste and adjust seasonings according to your taste.
- Wash your kale under cold running water, either rip the leafy parts of the kale from the ribs or cut them off with a knife then discard the ribs. Finely shred your kale leaves.
- Place your kale leaves in a large mixing bowl, add some salt and your dressing and gently rub the leaves together for approximately 3-5 minutes to soften your kale for a more palatable salad. Don’t overdo it as you don’t want your kale to turn to mush.
- Wash your cabbage well, remove the outer damaged leaves, cut it in half and remove the core. Shred finely using a mandoline / v-slicer, or your food processor with the slicing attachment or with a very sharp chef’s knife.
- Wash, peel, remove the pit and dice the avocado.
- Add all the remaining ingredients to the bowl with the kale, season with sea salt and cracked black pepper. Toss well to combine, taste and adjust seasonings according to your liking. Arrange in a salad bowl, garnish with a sprinkle of cajun spice and serve.
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