Avocado, Lemon, and Dill Kale Salad
Vegan, gluten-free, grain-free, no bake/raw, nut-free, refined sugar-free, soy-free
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This is a satisfying summertime salad that's so good it'll have you craving kale. Lacinato (or dinosaur) kale is stemmed and finely chopped before adding a rich and creamy avocado-lemon-dill dressing. The best thing about this salad (aside from the amazing flavour) is that you can customize it with whichever toppings you have on hand (cucumber and croutons are also a great addition). I love adding a generous amount of hemp hearts and/or toasted nuts and seeds for a boost of protein and healthy fats.
Yield
3 servings
Prep Time
20 Minutes
Cook time
0 Minutes
Total Time
20 Minutes
Ingredients:
For the salad:
- 1 bunch (330g) Lacinato kale*
- 3 handfuls (60 g) mixed sprouts, torn (I love sunflower, pea, broccoli, buckwheat)
- 1 small (150 g) red or orange bell pepper, seeded and diced
- 1/2 cup unpacked (8 g) fresh dill, large stems removed and finely chopped
- Fresh tomatoes, chopped (optional)
- Hemp hearts or toasted seeds or nuts, for garnish
For the dressing:
- 1 large (250g) avocado, pitted and mashed
- 3 tablespoons (45 mL) fresh lemon juice, or to taste (use less if you don't like it a bit tangy)
- 1 tablespoon (4 g) nutritional yeast
- 1 teaspoon (5 mL) extra-virgin olive oil
- Cayenne pepper, to taste (optional)
- Pink Himalayan salt or sea salt, to taste
- Freshly ground black pepper, to taste
Directions:
- Remove the stems from the kale. Compost or discard the stems. Finely chop the leaves into tiny 1-inch pieces. Wash the kale and spin it dry. Add it to a large bowl.
- To the kale, add the sprouts, bell pepper, dill, and tomatoes (if using). Toss with your hands to combine.
- For the dressing: In a small bowl, mash the avocado until almost smooth. Stir in the lemon juice, nutritional yeast, oil, cayenne pepper (if using), salt, and pepper, to taste.
- Spoon all of the dressing on top of the salad. Massage or rub the dressing into the kale with your hands until the kale is thoroughly coated in the dressing. Rinse your hands, and then taste the salad. Add more salt, pepper, and cayenne, if desired.
- Top the salad with hemp hearts or toasted nuts and seeds of your choice. You can serve the salad with a lemon wedge if you want even more lemon drizzled on top for a zesty kick. This salad tastes best served fresh due to the avocado, but you can store leftovers in an airtight container in the fridge for up to 12 hours.
- * Lacinato kale (also known as dinosaur kale) is a flat-leaf kale which is less bitter and more tender than traditional curly kale. I always buy Lacinato kale for salads as I prefer its softer texture. If you can't find Lacinato kale, feel free to use curly kale, but be sure to chop it very finely.