Lemon and Avocado Kale Salad

This simple recipe lets the avocado be the creamy ingredient and uses lemon to temper the kale. Toasted nuts and murcott tangerines finish it off with a nutty crunch and sweet citrus flavors. Remember to massage your kale leaves before adding the lemon. This will help tenderize the kale leaves and make them less chewy. Although this recipe uses toasted pinenuts, you can use your own favorite toasted nut. Adapted from recipe by thetoastedpinenut.com


  • 2 cups kale, de-stemmed and finely chopped
  • 1/2 - 1 lemon, juiced and strained (amount depends on size and juiciness)
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon salt
  • 2 ripe avocados
  • 1/4 cup pine nuts, toasted (or use your favorite nuts)
  • 2 murcott tangerines, peeled, sliced or sectioned (optional)



  1. Chop the kale and place in a large bowl. Give a quick massage to the leaves in the bowl.
  2. Coat the kale with the strained lemon juice and allow to sit for about 5 minutes.
  3. Add the olive oil, sea salt, avocado, and pine nuts to the bowl, reserving some toasted pine nuts for topping.
  4. Use a spatula to smush the avocados against the side of the bowl as you mix it, still leaving them a bit chunky.
  5. Place the salad in bowls and top with additional toasted pine nuts and murcotts, if using. Serves 2


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