Green Salad with Avocado

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

This mediterranean-inspired whole30 (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.

Prep: 10 min Serves 2 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Massage 2 cups chopped kale with 1/4 tsp sea salt for 2 minutes until softened and slightly wilted.
  2. 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.
  3. 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.
  4. Step 4: Add diced avocado and toss gently until evenly distributed. Season with a pinch of black pepper and additional sea salt to taste.

Frequently asked questions

How long does Green Salad with Avocado take to make?

Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Green Salad with Avocado?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep kale from drying out.

Can I substitute ingredients in Green Salad with Avocado?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Green Salad with Avocado for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Green Salad with Avocado vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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