Baby Kale Salad With Avocado, Parmesan and Lemon Garlic Vinaigrette

Baby Kale Salad with Avocado, Parmesan and Lemon Garlic Vinaigrette

This easy kale avocado salad recipe with lemon garlic vinaigrette and Parmesan will change how you look at kale.

Yields: 6 Servings


  • 12 oz Baby kale (sold in bags by other bagged lettuce) (or regular kale with ribs removed)
  • 1/4 cup Olive oil (preferably extra virgin for more flavor)
  • 4 tbsp Lemon juice
  • 2 Tsp. Minced Garlic
  • 1/4 tsp Sea salt
  • 1/4 tsp Black pepper
  • 1 cup Parmesan cheese (shaved or shredded)
  • 2 medium Avocado (cubed)
  • 1 cup whole Almonds or pine nuts (or nut of choice)


  1. Place the chopped kale into a large bowl. Set aside.
  2. 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.)
  3. 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.)  
  4. NOTE: For regular Kale – cut kale from the ribs and chop.  Pour dressing over and let it sit for 4-8 hours.
  5. Add the parmesan cheese, chopped avocado, and nuts right before serving. Toss again and serve!