Colourful Kale Avocado Salad
This kale avocado salad is a tasty way to detox full of super greens that help remove toxins and carcinogens from the body, a versatile side that you can serve with anything.
Prep Time20 mins
Cook Time0 mins
Total Time20 mins
Servings: 8 as a side
For the salad…
- 180 grams Kale (approximately ½ a bunch)
- 2 tbsps olive oil
- 2 tbsps lemon juice (1 medium sized lemon)
- 150 grams red cabbage (approximately ¼ small head or 2 cups shredded)
- 150 grams carrots (approximately 2 medium carrots)
- 1 avocado
- 2 tbsps fresh dill (chopped)
- Sea salt and cracked black pepper
For the avocado cream…
- 1 avocado (large)
- ¼ cup lemon juice (2-3 medium sized lemons)
- 3 tbsps avocado oil (you can also use olive oil)
Wash your kale, remove the stalks and shred finely, then transfer to a large mixing bowl. Add the 2 tablespoons of lemon juice and olive oil, season with salt and pepper. Massage your kale until it is soft (approximately 3 minutes).
Wash your cabbage remove the core and the outer leaves then thinly shred with a mandoline slicer or sharp knife.
Wash, trim and peel your carrots then cut into a fine julienne. Wash, dry and finely chop your dill.
Peel your avocado, remove the pit and cut into medium-sized chunks, and squeeze a generous amount of lemon juice on top.
Place all the avocado cream ingredients in a mini food processor or small high-speed blender, season with salt and pepper. Blitz until smooth and thin it out if necessary with some water we want it to have the consistency of thick mayonnaise.
Put all your ingredients in a large mixing bowl, season with sea salt and cracked black pepper, add the avocado mayo and mix well until all the vegetables are well coated with the dressing.
Arrange the salad in a large salad bowl, garnish with some dill leaves and serve.
Calories: 185kcal | Carbohydrates: 10g | Protein: 2g | Fat: 16g | Saturated Fat: 2g | Sodium: 30mg | Potassium: 468mg | Fiber: 4g | Sugar: 2g | Vitamin A: 5670IU | Vitamin C: 48mg | Calcium: 54mg | Iron: 1mg