Green Salad with Lemon Vinaigrette
Massaged kale with cucumber and avocado in a lemon and extra-virgin-olive-oil vinaigrette. This Mediterranean-inspired salad recipe (anti-inflammatory), ready in about 10 minutes, pairs kale, cucumber, avocado 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 240 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.
Ingredients
- 4 cups, stems removed kale
- 1/2 cup, thinly sliced cucumber
- 1/2, diced avocado
- 3 tbsp fresh lemon juice
- 1 tbsp extra-virgin olive oil
- 1/8 tsp sea salt
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: Place kale in a large bowl and massage with 1/2 tsp sea salt for 2 minutes until softened and reduced in volume, then add 1/2 cup sliced cucumber and 1/2 diced avocado.
- Step 2: Whisk together 3 tbsp lemon juice, 1 tbsp olive oil, and 1/8 tsp sea salt in a small bowl until emulsified and slightly thickened.
- Step 3: Pour dressing over kale mixture and toss gently until all ingredients are evenly coated and glossy, letting it rest for 5 minutes before serving to enhance flavor absorption.
