Kale and Avocado Salad with Lemon-Tahini Dressing

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A creamy, nutrient-dense salad featuring massaged kale, avocado, and a lemon-tahini dressing. This Mediterranean-inspired Whole30 recipe, ready in about 10 minutes, pairs kale, avocado, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Kitchen tools → Shop all kitchen tools →

Instructions

  1. Step 1: Place 2 cups chopped kale in a large bowl and add 1 tsp olive oil; massage with your hands for 2 minutes until the kale softens and turns bright green.
  2. Step 2: In a small bowl, whisk together 1/2 juiced lemon, 1 tbsp tahini, 1 tsp olive oil, and 1/4 tsp sea salt until smooth and emulsified.
  3. Step 3: Add 1/2 medium sliced avocado to the kale, pour the dressing over, and toss gently for 1 minute until evenly coated and creamy.

Related recipes