Mediterranean Avocado & Kale Salad with Lemon-Tahini Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A nutrient-dense salad packed with magnesium-rich greens and healthy fats to support energy balance and reduce inflammation. This mediterranean-inspired salads (anti-inflammatory) ready in about 15 minutes blends finely chopped kale, medium, diced avocado, halved cherry tomatoes into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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 cup halved cherry tomatoes
• 1/4 cup thinly sliced red onion
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp tahini
• 1 clove, minced garlic
• 1/4 tsp sea salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Massage 2 cups chopped kale with 1 tbsp olive oil and a pinch of sea salt for 2 minutes until tender and dark green.
2. Step 2: Whisk together 2 tbsp lemon juice, 1 tbsp tahini, 1 minced garlic clove, 1/4 tsp sea salt, and 1/8 tsp black pepper in a small bowl until smooth.
3. Step 3: Toss the massaged kale with 1 cup halved cherry tomatoes, 1/4 cup sliced red onion, and 1 diced avocado until evenly coated, then drizzle with 2 tbsp reserved dressing.
4. Step 4: Let sit for 5 minutes to allow flavors to meld before serving.