Smoky Avocado & Kale Salad with Lemon-Tahini Dressing

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A creamy, nutrient-dense salad featuring anti-inflammatory greens and a zesty dressing that soothes digestive discomfort. This Mediterranean-inspired salad recipe (whole30, anti-inflammatory), ready in about 10 minutes, pairs kale, avocado, olive oil 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 280 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

• 2 cups finely chopped kale
• 1 medium avocado
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon tahini
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon sea salt
• 1 teaspoon chopped fresh dill

The salad spinner we’d dry the greens in → Best Salad Spinners for 2026: Picks That Actually Dry Greens

Instructions

1. Step 1: Place 2 cups finely chopped kale in a large bowl, drizzle with 1 tablespoon olive oil, and massage with hands for 2 minutes until dark green and tender.
2. Step 2: In a small bowl, whisk together 1 tablespoon lemon juice, 1 tablespoon tahini, 1 teaspoon apple cider vinegar, 1/4 teaspoon sea salt, and 1 teaspoon chopped fresh dill until smooth and emulsified.
3. Step 3: Slice 1 medium avocado into thin wedges and add to the kale, then pour the dressing over and toss gently until evenly coated.
4. Step 4: Let sit for 5 minutes to allow flavors to meld before serving, ensuring the avocado stays creamy without becoming mushy.