Baby Kale Avocado Salad Recipe with Lemon Garlic Vinaigrette & Parmesan
Learn how to make massaged baby kale salad! This easy baby kale avocado salad recipe with lemon garlic vinaigrette & parmesan will change how you see kale.
Don't worry, the advertisements will NOT show up when you print the recipe.
FREE PRINTABLE: LOW CARB & KETO FOOD LIST!
Join 170,000 others to get a FREE keto food list, plus weekly keto recipes!GET IT NOW
- 10 oz Baby kale
- 1/4 cup Olive oil
- 2 tbsp Lemon juice
- 2 cloves Garlic (minced)
- 1/4 tsp Sea salt
- 1/4 tsp Black pepper
- 1/2 cup Parmesan cheese (shaved or shredded)
- 1 medium Avocado (cubed)
- 1/3 cup Pine nuts (preferably toasted)
Place the chopped kale into a large bowl. Set aside.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, sea salt, and black pepper, until a dressing forms. (Alternatively, place dressing ingredients into an airtight container and shake vigorously.)
Pour the dressing over the kale leaves and toss to coat. Use your hands to massage the dressing into the leaves for a minute or two (pick up a bunch, squeeze, and repeat). Do this until the kale softens and begins to wilt. (It will happen fast with baby kale, and takes a little longer with regular kale.)
Add the parmesan cheese, chopped avocado, and toasted pine nuts. Toss again.
Serving size: 1/6 of entire recipe