Creamy Avocado Kale Salad Bowl (Printable)
Nourishing kale bowl loaded with avocado, white beans, and a zesty lemon tahini dressing. Plant-based and ready in minutes.
# What You’ll Need:
→ Base
01 - 1 large bunch kale (about 6 cups), stems removed and leaves finely chopped
02 - 1 tablespoon olive oil
03 - 1/4 teaspoon sea salt
→ Salad
04 - 1 (15-ounce) can white beans (cannellini or great northern), drained and rinsed
05 - 1 ripe avocado, diced
06 - 1 cup cherry tomatoes, halved
07 - 1/4 cup thinly sliced red onion
08 - 1/4 cup toasted pumpkin seeds (pepitas)
09 - 2 tablespoons chopped fresh parsley
→ Dressing
10 - 2 tablespoons extra-virgin olive oil
11 - Juice and zest of 1 lemon
12 - 1 tablespoon tahini
13 - 1 teaspoon Dijon mustard
14 - 1 teaspoon maple syrup or honey
15 - 1 small garlic clove, minced
16 - 1/4 teaspoon freshly ground black pepper
17 - Salt, to taste
# How-To Steps:
01 - Place the chopped kale in a large bowl. Drizzle with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon sea salt. Using your hands, firmly massage the kale for 1 to 2 minutes until the leaves soften, shrink slightly, and deepen in color.
02 - In a small bowl, whisk together the extra-virgin olive oil, lemon juice and zest, tahini, Dijon mustard, maple syrup or honey, minced garlic, black pepper, and salt until the mixture is creamy and completely smooth.
03 - Add the drained white beans, diced avocado, halved cherry tomatoes, sliced red onion, toasted pumpkin seeds, and chopped parsley to the bowl of massaged kale.
04 - Pour the prepared dressing over the salad. Using tongs or a large spoon, toss gently to coat all ingredients evenly, taking care to keep the avocado pieces intact.
05 - Taste the salad and adjust the seasoning with additional salt or lemon juice as needed. Serve immediately, garnished with extra lemon zest and fresh parsley if desired.
# Expert Advice:
01 -
- Zero cooking required, which means your kitchen stays cool and you get to eat in under twenty minutes flat.
- The tahini lemon dressing is the kind of thing you will want to put on everything from roasted carrots to a plain spoon.
- Massaging the kale transforms it from something you tolerate into something you genuinely crave.
02 -
- Once dressed, this salad does not store well because the avocado browns and the kale wilts past the point of enjoyment, so only dress what you plan to eat immediately.
- The massaging step is not optional because raw kale without it is fibrous and bitter, and two minutes of effort saves you from chewing forever.
03 -
- Toast the pumpkin seeds in a dry skillet over medium heat for about three minutes, shaking the pan constantly, until they puff up and make tiny popping sounds.
- Make a double batch of the dressing and keep it in a jar in the refrigerator for up to a week because it is excellent on roasted vegetables, grain bowls, and even as a sandwich spread.