Avocado-Walnut Salad
A nutrient-dense salad featuring omega-3 rich avocados and walnuts. This Mediterranean-inspired Whole30 recipe (anti-inflammatory), ready in about 15 minutes, pairs avocado, walnuts, kale for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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
- 1/2, pitted and diced avocado
- 2 tbsp, chopped walnuts
- 2 cups, finely chopped kale
- 1/4 cup, thinly sliced radish
- 1 tbsp, freshly squeezed lemon juice
- 1 tsp tahini
- 1 tsp olive oil
The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide
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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: Place 2 cups finely chopped kale in a large bowl; add 1/2 cup thinly sliced radish and 1/2 pitted and diced avocado, then gently toss to combine.
- Step 2: Whisk 1 tbsp freshly squeezed lemon juice, 1 tsp tahini, and 1 tsp olive oil in a small bowl until smooth and emulsified.
- Step 3: Pour dressing over kale mixture and toss gently until all ingredients are evenly coated and the kale is bright green, taking care not to crush the avocado.
