Avocado & Berry Salad
A vibrant mix of avocado, antioxidant-rich berries, and leafy greens tossed in a zesty lemon-cilantro dressing. This Mediterranean-inspired Whole30 recipe, ready in about 15 minutes, pairs avocado, mixed berries, kale for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1, diced avocado
- 1 cup, fresh (raspberries, blueberries, strawberries) mixed berries
- 2 cups, finely chopped kale
- 1/2, juiced lemon
- 2 tbsp, chopped fresh cilantro
- 1 tbsp olive oil
- 1/4 tsp sea salt
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Massage kale leaves with 1/4 tsp sea salt for 2 minutes until softened and reduced in volume, then rinse under cold water and pat dry.
- Step 2: In a small bowl, whisk together lemon juice, 1 tbsp olive oil, 1 tbsp cilantro, and remaining 1/4 tsp sea salt until smooth.
- Step 3: In a large bowl, combine massaged kale, diced avocado, and mixed berries. Drizzle with lemon-cilantro dressing and toss gently until evenly coated, ensuring berries remain intact without crushing.
