Healing Kale & Avocado Power Salad
A magnesium-rich, hydrating salad that combats Whole30-related headaches with vibrant greens and creamy avocado, perfect for day 10 resets. This Mediterranean-inspired Whole30 recipe (anti-inflammatory), ready in about 15 minutes, pairs kale, avocado, lemon 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 finely chopped kale
- 1 medium, diced avocado
- 1 large, juiced lemon
- 2 tbsp extra-virgin olive oil
- 1/4 tsp sea salt
- 1/8 tsp black pepper
- 1/4 cup toasted pumpkin seeds
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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 chopped kale in a large bowl and drizzle with 2 tbsp extra-virgin olive oil and 1/4 tsp sea salt. Massage vigorously for 2 minutes until leaves turn bright green and soften slightly.
- Step 2: Add 1/2 cup lemon juice, 1/8 tsp black pepper, and diced avocado. Toss gently until evenly coated, then let sit for 5 minutes to allow flavors to meld.
- Step 3: Transfer to a serving plate and top with 1/4 cup toasted pumpkin seeds, ensuring each bite has a satisfying crunch and nutty flavor.
