KALE SALAD WITH AVOCADO
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
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 AND LENTIL BOWL WITH AVOCADO DRESSING
Whenever possible, buy vacuum-packed cooked lentils (available in many supermarkets); if using the canned variety, be sure to drain and thoroughly rinse the lentils before using.
Provided by Martha Stewart
Categories Salad Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Pulse together avocado, garlic, shallot, lemon juice, oil, and 1 teaspoon salt in a blender or food processor until smooth. Toss two-thirds of dressing with kale in a bowl. Divide mixture among 4 serving bowls along with lentils, cheddar, almonds, sprouts, and lemon wedges. Serve, with remaining dressing on the side.
LENTIL SALAD WITH AN AVOCADO DRESSING
A mixed Salad is always a delicious & colourful addition to any dish! Salads are great as they are very versatile and nutritious! This recipe is quick & easy and simply yummy! Containing fresh Lime, Leaves, juicy Tomatoes with a homemade Avocado Drizzle...it will certainly be a favourite during the summer! Avocados are great in protein & vitamins, Nutrients & Antioxidants, which makes this Salad packed full of goodness, and tasty flavour!
Provided by Holly Jade
Time 15m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Place all of the Salad ingredients into a large mixing bowl, toss until fully combined.
- For the dressing, place the Avocado, Garlic, Yogurt, Oil, Lime Juice, Water, Pepper, salt and Chilli flakes in to a Food processor or blender.
- Whizz up until silky smooth. If the dressing is too thick, add in more water until desired .
- Serve the salad with a drizzle of the delicious Avocado dressing, sprinkling of Sesame seeds and a slice of Lime for a zesty kick!!!
COPYCAT SWEETGREEN LENTIL AVOCADO BOWL
Combine lentils and avocados with a bevy of other fun vegetables for a super soul-satisfying lunch or dinner.
Provided by norasingley
Categories < 60 Mins
Time 45m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- For the Salad:.
- Preheat oven to 425 degrees F. Place broccolini on a rimmed baking sheet and drizzle with olive oil. Season with cayenne and salt and pepper to taste and toss to combine. Transfer to oven and roast until golden and crispy, about 20 minutes. Remove broccolini to a plate.
- Reduce heat to 350 degrees F. On the same baking sheet, toss pepitas with remaining 1 tablespoon olive oil. Season with salt and pepper and transfer to oven. Roast until toasted and lightly golden, about 8 minutes.
- Meanwhile, place lentils in a pot and cover with water. Add one teaspoon salt and bring to a boil over high heat. Reduce to a simmer, cover and cook, stirring occasionally, until lentils are tender but still al dente, about 20 minutes. Drain.
- Divide lentils and broccolini between two serving bowls.
- In another bowl, combine romaine, arugula, grated beets and carrots, cucumbers and walnuts. Toss with enough vinaigrette to coat and season with salt and pepper. Divide between bowls and top with avocado and roasted pepitas. Alternatively, for a more stylized presentation, place ingredients into bowl in sections and dress directly in the bowl.
- For the Balsamic Vinaigrette:.
- Combine olive oil, balsamic vinegar and dijon mustard in a small bowl. Whisk until emulsified. Season generously with salt and pepper. Leftovers can be stored in refrigerator for up to two weeks.
Nutrition Facts : Calories 822.7, Fat 73.4, SaturatedFat 10.7, Sodium 113.9, Carbohydrate 35, Fiber 14.6, Sugar 10, Protein 15.4
QUINOA AVOCADO KALE BOWL WITH BALSAMIC DIJON DRESSING
I love quinoa and my husband loves rice bowls so I decided to combine the two. I really do not have a recipe but instead I use whatever I have in the fridge. This is so versatile, feel free to add leftover roasted chicken, bacon bits, steak, or even roasted vegetables. Generally, I do not measure any of the ingredients so do not hold true to my measurements below.
Provided by tcasa
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 25m
Yield 1
Number Of Ingredients 13
Steps:
- Whisk olive oil, balsamic vinegar, Dijon mustard, and lime juice together in a bowl to make dressing. Season with salt and pepper.
- Place quinoa in a bowl. Massage kale pieces with your hands until slightly softened; spread over quinoa. Layer tomatoes, avocado, cucumber, red onion, and green bell pepper over kale. Drizzle dressing on top. Garnish with goat cheese.
Nutrition Facts : Calories 316.5 calories, Carbohydrate 31.9 g, Cholesterol 5.6 mg, Fat 18.8 g, Fiber 7.5 g, Protein 8.1 g, SaturatedFat 3.6 g, Sodium 249.7 mg, Sugar 2.1 g
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