Tossed Kale and Avocado Salad with Lemon-Garlic Vinaigrette
A vibrant, nutrient-packed salad featuring massaged kale and creamy avocado, dressed in a bright vinaigrette to support skin health and reduce inflammation. This Mediterranean-inspired Whole30 recipe, 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 350 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, chopped kale
- 1, diced avocado
- 1, juiced and zested lemon
- 1 clove, minced garlic
- 3 tbsp olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper
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Instructions
- Step 1: In a small bowl, whisk together 3 tbsp olive oil, the juice and zest of 1 lemon, 1 minced garlic clove, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified.
- Step 2: In a large bowl, add 2 cups chopped kale and massage with your hands for 1-2 minutes until it softens and darkens in color.
- Step 3: Gently fold in 1 diced avocado, then pour the vinaigrette over the mixture and toss until evenly coated. Refrigerate for 10 minutes to meld flavors.
