Avocado & Kale Salad Recipe

Prepare the kale

Remove thick stems from the kale by folding each leaf lengthwise and slicing along the stem. Stack leaves, roll tightly, and thinly slice crosswise into ribbons (massaged kale will be more tender). Place sliced kale in a large bowl.

Massage the kale

Sprinkle a small pinch of salt and 1/2 tablespoon of the lemon vinaigrette (or 1/2 tsp olive oil if vinaigrette not yet mixed) over the kale. Using clean hands, massage the kale for 1 to 2 minutes until it softens and turns a deeper green and slightly glossy.

Combine greens and vegetables

Add the arugula to the bowl with the massaged kale. Add the halved tomatoes and thinly sliced radishes. Gently fold to combine so the leaves and vegetables are evenly distributed.

Add avocado

Halve, pit, and slice or dice the avocado. Immediately toss the avocado gently with a squeeze of lemon juice (from the vinaigrette amount) to slow browning, then fold into the salad last so it stays intact.

Make the dressing: In a small bowl or jar combine fresh lemon juice, Dijon mustard, honey (or maple), minced garlic, a pinch of salt, and a few grinds of black pepper. Whisk or shake to blend. Slowly drizzle in the extra-virgin olive oil while whisking (or add oil to jar and shake vigorously) until emulsified. Taste and adjust: add more salt, pepper, or a touch more honey if too tart.

Toast the sunflower seeds (if not pre-toasted): heat a small dry skillet over medium heat. Add the seeds and stir or shake frequently until aromatic and lightly golden, about 3 to 4 minutes. Remove from heat and cool briefly.

Dress the salad: Drizzle about 2 to 3 tablespoons of the lemon vinaigrette over the salad (reserve extra in case you want more). Gently toss the salad to coat the greens and vegetables evenly, being careful not to break up the avocado pieces.

Finish and serve: Sprinkle the toasted sunflower seeds over the top and add the optional cheese if using. Taste and add extra salt, pepper, or lemon juice as needed. Serve immediately.