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Colorful Kale & Avocado Salad

Penny
Colorful and delicious kale and avocado salad!
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Main Course, Salad
Cuisine Gluten free, Oil free, Vegan
Servings 1

Ingredients
  

  • 5 cups de-stemmed chopped kale (~100g/3 medium leaves)
  • Juice from 1/2 lemon ~2-3 Tablespoons/30-44 ml
  • 1/2 medium avocado ~90g
  • 1/2 roma tomato optional (~50g)
  • 2-3 strawberries chopped
  • 1/4 cup sliced red onions ~25g
  • 1/4 cup chopped fresh or dried mango ~30g
  • 1/4 cup shredded or chopped carrots ~20g
  • 1/8 cup pumpkin seeds toasted
  • 1 Tablespoon barberries or other dried fruit optional

Instructions
 

  • Preheat oven to 350 degrees F (177 degrees C). If the kale isn't pre-chopped, chop kale and remove stems.
  • Add chopped kale, avocado, and lemon juice to a bowl. Mash the avocado with your hands and massage the kale with avocado and lemon juice until kale is soft and thoroughly coated.
  • Put pumpkin seeds on a parchment lined baking sheet and bake for 5 minutes until lightly toasted. Slice red onions, chop tomato, strawberries, and mango, and chop or shred carrots.
  • Add the tomato, onions, mango, carrots, strawberries, pumpkin seeds, and barberries to the kale avocado mixture. Mix everything together and serve.