Green Salad with Avocado and Almonds
A refreshing salad featuring nutrient-dense leafy greens, creamy avocado, and crunch from almonds. This American-inspired Whole30 recipe (anti-inflammatory), ready in about 10 minutes, pairs Romaine lettuce, Kale, Avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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
- 3 cups (chopped) Romaine lettuce
- 1 cup (chopped, stems removed) Kale
- 1 (sliced) Avocado
- 1/4 cup (sliced) Almonds
- 2 tbsp Olive oil
- 1 tbsp Lemon juice
- 1/4 tsp Salt
- 1/8 tsp 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: In a large bowl, combine 3 cups chopped romaine lettuce and 1 cup chopped kale; toss to mix thoroughly.
- Step 2: In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified and smooth.
- Step 3: Pour the dressing over the salad and toss gently until every leaf is evenly coated.
- Step 4: Add 1 sliced avocado and 1/4 cup sliced almonds to the bowl, then toss one final time to distribute ingredients evenly without crushing the avocado.
