Classic Kale Salad

Per request, here is the recipe for my Classic Kale Salad.  I hope you enjoy it as much as I do! One tip: if you enjoy a little more crunch to your salad, omit the avocado and add 1-2 tablespoons more olive oil. This will allow the bread crumbs to stay extra crispy.

Classic Kale Salad

A simple, yet flavorful kale salad that is always a hit. If you plan to use quinoa, cook it in advance as follows: Add 1 cup quinoa and 2 cups of water to a medium saucepan. Bring to a boil. Reduce to a simmer and cover. Let simmer for about 15 minutes, or until quinoa is tender. Fluff with a fork and refrigerate.


  • 1 bunch organic lacinato kale (aka black/dinosaur kale)
  • 1 lemon
  • a pinch of sea salt
  • 3 garlic cloves
  • 1 avocado
  • 2 tablespoons extra virgin olive oil
  • ¼ teaspoon red pepper flakes (optional)
  • a few cracks of fresh ground pepper
  • ½ cup whole-wheat breadcrumbs, gluten-free breadcrumbs (Kinnikinnick or Ian's) or quinoa (cooked in advance)
  • ½ cup Parmesan cheese


  1. Remove ribs from kale and thinly slice into ¼ inch slices. Add to a large bowl.
  2. Cut lemon in half and squeeze juice over the kale. Sprinkle salt over the kale and using your hands, massage the lemon juice into the kale.
  3. Smash garlic cloves with the flat side of a knife, using your palm. Remove dry casing and mince using a garlic press or your knife. Add to the kale.
  4. Cut avocado in half and remove the pit. Scoop the meat of the avocado into a small bowl and mash up with a fork.
  5. Add mashed avocado to the kale and combine. Kale will be coated with avocado.
  6. Drizzle salad with olive oil and add fresh ground pepper and red pepper fakes.
  7. Sprinkle breadcrumbs/quinoa onto salad.
  8. Shred Parmesan cheese, add to salad and serve. For dairy free, top with salted sunflower seeds or any nut/seed of your choice.

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