Raw Kale Salad with Creamy Avocado Dressing

Terry WaltersBy Terry Walters  ,   , ,

July 16, 2013

“Only kale can save us now!” reads my favorite t-shirt! And really, is there a green that’s more nutritional? I don’t think so! When I started incorporating kale into my green salads I discovered that it broke down just enough to be easily digestible and was even more delicious raw than cooked! Now I can enjoy this powerhouse green year round. Add garlic, avocado and lemon and you have prescription-strength medicine disguised as a delicious gourmet salad!

  • Yields: 4 Servings


4 cups chopped kale (variety of choice)

2 cloves garlic, pressed or minced

1 avocado, peeled, pitted and chopped

Juice of 1 lemon

2 tablespoons extra virgin olive oil

1 jalapeno pepper, stemmed, seeded and minced

1 cup halved cherry tomatoes

Sea salt


1Remove stalks from kale and discard. Chop leaves into small pieces and place in mixing bowl.

2Add garlic and avocado. Drizzle with lemon juice and olive oil and, using your fingers, gently massage ingredients into leaves (be sure to mush avocado pieces so they become creamy).

3Add jalapeno and tomatoes and toss.

4Season to taste with sea salt and serve.

CLEAN FOOD | Facebook
@terrywalters | Twitter