Green Salad with Avocado
This Mediterranean-inspired Whole30 recipe (vegetarian), ready in about 10 minutes, pairs kale, avocado, cucumber 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
- 2 cups chopped kale
- 1 medium avocado
- 1/2 cup sliced cucumber
- 1/4 cup thinly sliced red onion
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1/4 tsp sea salt
- pinch black pepper
The salad spinner we’d dry the greens in → Best Salad Spinners for 2026: Picks That Actually Dry Greens
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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 2 cups chopped kale with 1/4 tsp sea salt for 2 minutes until softened and slightly wilted.
- Step 2: Slice 1 medium avocado in half, remove pit, and dice flesh into 1/4-inch cubes. Toss with 1 tbsp lemon juice immediately to prevent browning.
- Step 3: In a large bowl, combine massaged kale, 1/2 cup sliced cucumber, and 1/4 cup thinly sliced red onion. Drizzle with 2 tbsp olive oil and 1 tbsp lemon juice.
- Step 4: Add diced avocado and toss gently until evenly distributed. Season with a pinch of black pepper and additional sea salt to taste.
