Quick Kale Avocado Salad

If you ask any member of my family, this kale salad is hands down our absolute favorite. And it has been for more than two years. In fact, I make it nearly every week. Our second grader has asked me to make it for his holiday party at school two years in a row. And when I’m invited to dinner parties, this is what I’m most often asked to bring. People who are generally not a fan of kale love this salad, as do people who have never even tried kale. My kids will eat two to three servings at dinner. It’s that good.

This recipe was created by Chad Sarno for Brendan Brazier’s THRIVE foods. There are a number of variations in the original recipe, but I’ve provided the instructions for creating my favorite combination below.

Many people find kale to be bitter and tough. The beauty of this recipe, though, is that the kale is actually softened during the preparation of the salad. In addition, the combination of ingredients makes the kale much easier to digest. Not only is this recipe packed with phytonutrients, it is also delicious and incredibly easy to prepare.

I generally double the recipe for our family of four and serve it as the main dish with homemade soup or quinoa on the side. I hope you enjoy it as much as we do.

Quick Kale Avocado Salad

Time: 10 minutes | Serves 2

Ingredients:

1 head curly kale, shredded
1 red bell pepper, diced
1 1/2 avocado, chopped
3 tbsp flaxseed oil
2 tbsp green onion, finely diced
1 lemon, juiced
1 tsp sea salt
1 pinch of cayenne

Preparation:

In a large mixing bowl, toss all ingredients together. Use your hands to “massage” and squeeze the avocado into the kale for 1-2 minutes, until the avocado is creamed and the kale is slightly wilted. Serve immediately.