Avocado And Kale Delight Recipes

KALE SALAD WITH AVOCADO

Kale Salad with Avocado image

Fatty, spicy, invigorating, and fresh, this dark green kale salad with avocado is a quick and healthy addition to any main meal, or is a perfect lunch on its own!

Provided by Masala Housing Cooperative

Categories Salad Green Salad Recipes Kale Salad Recipes

Time 15m

Yield 8

Number Of Ingredients 9

Ingredients

2 bunches kale, stemmed and finely chopped
1 lemon, juiced
2 ripe avocados, mashed
1 pint grape tomatoes, quartered
1 bunch green onions, sliced
2 tablespoons olive oil
6 cloves garlic, diced
1 teaspoon salt
½ teaspoon cayenne pepper

Steps:

Combine kale and lemon juice in a bowl. Vigorously massage kale by squeezing handfuls for about 1 minute. Add avocados, tomatoes, and green onions.
Mix together olive oil, garlic, salt, and cayenne pepper in a small bowl. Pour dressing over salad and mix well. Serve immediately.

Nutrition Facts : Calories 189.6 calories, Carbohydrate 21.6 g, Fat 11.8 g, Fiber 7.5 g, Protein 5.9 g, SaturatedFat 1.7 g, Sodium 351.1 mg, Sugar 1 g

KALE, QUINOA, AND AVOCADO SALAD WITH LEMON DIJON VINAIGRETTE

Kale, Quinoa, and Avocado Salad with Lemon Dijon Vinaigrette image

Steaming the kale removes some of the bitterness. The salad dressing ties all the flavors together. A quartet of super foods (kale, quinoa, avocado, and olive oil) make this a healthy meal!

Provided by Stephanie Ford

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 40m

Yield 4

Number Of Ingredients 13

Ingredients

⅔ cup quinoa
1 ⅓ cups water
1 bunch kale, torn into bite-sized pieces
½ avocado - peeled, pitted, and diced
½ cup chopped cucumber
⅓ cup chopped red bell pepper
2 tablespoons chopped red onion
1 tablespoon crumbled feta cheese
¼ cup olive oil
2 tablespoons lemon juice
1 ½ tablespoons Dijon mustard
¾ teaspoon sea salt
¼ teaspoon ground black pepper

Steps:

Bring the quinoa and 1 1/3 cup water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
Place kale in a steamer basket over 1 inch of boiling water in a saucepan. Cover saucepan with a lid and steam kale until hot, about 45 seconds; transfer to a large plate. Top kale with quinoa, avocado, cucumber, bell pepper, red onion, and feta cheese.
Whisk olive oil, lemon juice, Dijon mustard, sea salt, and black pepper together in a bowl until the oil emulsifies into the dressing; pour over the salad.

Nutrition Facts : Calories 342.5 calories, Carbohydrate 35.4 g, Cholesterol 2.1 mg, Fat 20.3 g, Fiber 6.4 g, Protein 8.9 g, SaturatedFat 3.1 g, Sodium 552.1 mg, Sugar 1.4 g

AVOCADO AND KALE DELIGHT

Avocado and Kale Delight image

Raw Vegans will definitely like this one. It's really tasty. I didn't follow the directions exact because I wanted to keep my tomatoes and avocado a little on the chunky side so I didn't add them until after the kale was massaged. I also cut back on the cayenne because neither my DH or I care for our food too hot or spicy. According to the recipe this is a good for your heart and cholesterol. I got the recipe from Gone Vegan.

Provided by Chef Joey Z.

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 head kale (shredded-I used the dinosaur)
1 cup tomatoes (chopped)
1 avocado (chopped-I used two)
2 tablespoons grapeseed oil (or olive)
1 tablespoon lemon juice
sea salt
1/2 teaspoon cayenne

Steps:

Removed the tough stems from the kale and then shred it. Now I am not sure how one would shred kale, so I cut it up by rolling the leaves and slicing them thin. This is called Chiffonade.
Cut up the tomato in pieces. Remove the avocado from it's rind, discard the seed and cut it up in pieces.
Now this is where I changed the recipe. I added the oil, lemon juice, salt and cayenne to the kale and massaged it for a few minutes to help break down the kale. Believe it or not it does actually tenderize the leaves. I don't like kale raw as a rule, but this I will eat. I liked that I left the tomato and avocado in pieces, I think I liked this texture better.
If you want you can add all the ingredients together and massage it. It will be mushy, but this is up to you how you'd like it.
That's it, you're done. Put it in a dish and eat. It's filling.
Bon Appetit!

Nutrition Facts : Calories 150.3, Fat 14.3, SaturatedFat 1.8, Sodium 5.9, Carbohydrate 6.5, Fiber 4, Sugar 1.6, Protein 1.4

KALE SANDWICHES WITH AVOCADO

Kale Sandwiches with Avocado image

"The taste of kale is tempered by old favorites like cheese and avocado." -Bittman

Provided by Mark Bittman

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

4 tablespoons olive oil, divided
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
1/2 teaspoons dried thyme or tarragon
1 pound kale, stems and center ribs discarded
1 cup canned fava, garbanzo or cannellini beans, drained and rinsed
1 garlic clove
1/4 cup grated Parmesan
8 slices whole-grain bread
1 ripe avocado, sliced

Steps:

In a small jar, combine 2 tablespoons oil, vinegar, mustard, thyme and 1/4 cup water; season with salt and pepper. Cover and shake until well combined.
Stack kale leaves and roll into a cigar shape. Slice into thin strips; turn 90 degrees and slice again crosswise until you have what looks like kale confetti. Toss in a bowl with vinaigrette.
In a food processor, blend beans, garlic and salt to taste for less than a minute. Add remaining 2 tablespoons oil slowly through the feed tube, blending, until mixture is smooth. Stir in Parmesan.
Spread 1 slice whole-grain bread with 1/4 bean spread; top with 1/4 kale, 1/4 avocado and another bread slice. Repeat with remaining bread, spread, kale and avocado.

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