Baby Kale Avocado Salad
Make a bright baby kale avocado salad with creamy avocado, Parmesan, and lemon garlic vinaigrette for a fresh, satisfying side dish.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 5 ounces baby kale washed and dried
- 1 large ripe avocado diced
- 1/4 cup shaved Parmesan cheese
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic minced
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon black pepper
Instructions
Instructions
- Whisk olive oil, lemon juice, garlic, Dijon mustard, salt, and black pepper in a small bowl until the vinaigrette is smooth.
- Put the baby kale in a large bowl and drizzle over half of the vinaigrette.
- Massage the kale gently with clean hands for 1 to 2 minutes, until the leaves soften and look glossy.
- Add the diced avocado and shaved Parmesan, then fold them through the kale carefully.
- Taste and add the remaining vinaigrette as needed, then serve immediately.
Notes
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