Green Goddess Salad with Lemon

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

This Mediterranean-inspired salad recipe (anti-inflammatory), ready in about 15 minutes, pairs kale, avocado, lemon into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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.

Prep: 15 min Serves 2 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Massage 4 cups chopped kale with 1/4 tsp sea salt for 2 minutes until softened and dark green, then rinse thoroughly under cold water to remove bitterness.
  2. Step 2: Dice 1/2 medium avocado into 1/4-inch cubes and combine with the massaged kale in a large bowl.
  3. Step 3: Zest 1 lemon into the bowl, then squeeze its juice over the salad, followed by 2 tbsp olive oil; toss vigorously until all ingredients are evenly coated and the kale is glossy.
  4. Step 4: Sprinkle 1/4 cup sliced almonds over the top, then toss once more until the almonds are distributed and the salad has a slightly creamy texture with no dry spots.

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