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Getting tired of the same old kale salad? Mix it up by adding this creamy avocado dressing on top of even more avocado to make this delicious Avocado Kale Chili Salad. Because who are we kidding? Avocado never gets old. Massaging with avocado also makes the kale less bitter! Spicy freshly-sliced chilis and the added crunch of slivered almonds take this avocado kale salad to the next level. It’s everything you could ever want in a salad!

Avocado Kale Chili Salad [Vegan, Gluten-Free]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Serves

4

Ingredients You Need for Avocado Kale Chili Salad [Vegan, Gluten-Free]

For the Salad:
  • 1 bunch kale (Tuscan kale or curly leafed scots kale), stems removed
  • 1 1/2 avocados chopped
  • 1/2 small red onion, thinly sliced
  • 1/2 Lebanese cucumber, thinly sliced
  • Sliced red chili, to taste
  • Coriander, to taste

For the Dressing:

  • 1 avocado
  • 6 teaspoons lemon juice
  • 6 teaspoons lime juice
  • 1/4 teaspoon mustard powder
  • 1/4 teaspoon cayenne pepper
  • Coriander, to taste
  • Salt and pepper, to taste
  • Slivered almonds, for garnish
  • Red chili sliced, for garnish

How to Prepare Avocado Kale Chili Salad [Vegan, Gluten-Free]

To Make the Salad:
  1. Remove stem from kale, wash and chop coarsely, place into mixing bowl
  2. Grind salt and pepper through kale and let sit for about 10 minutes to enhance flavor
  3. Add chopped avocado, red onion, cucumber, red chilies, and coriander toss gently through salad

To Make the Dressing:

  1. Place ingredients into vitamix and blend on high speed for about 1 minute
  2. Toss dressing gently through salad
  3. Garnish with flaked almonds, red chili sliced, salt and pepper to taste.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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Nutritional Information

Total Calories: 1447 | Total Carbs: 88 g | Total Fat: 109 g | Total Protein: 40 g | Total Sodium: 10 g | Total Sugar: 7 g Per Serving: Calories: 362 | Carbs: 22 g | Fat: 27 g | Protein: 10 g | Sodium: 3 mg | Sugar: 2 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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Rachael Campbell

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Rachael is an intuitive mentor and healer, helping women create a life of success, love and happiness. Rachael graduated from Matthew Kenney Academy as a certified Raw Food Chef. Rachael’s vision is to share her love and enthusiasm for plant based cuisine with the world through Rachael's Raw Food Healthy foods that nourish us; food that is full of energy and breathes life into our bodies. Rachael’s published Raw Recipe eBook 'Revolutionary Raw Recipe's.'

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