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Kale Salad With Avocado, Apple and Lemon

You can get kale year round, but it really is a cold weather vegetable. Fall and spring are excellent times to find all kinds of varieties of kale — one of my favorite ways is a simple raw salad!


1 bunch of kale (I used the lacinato variety)

1 granny smith apple, cored and diced

1/2 red onion, finely diced

1 ripe avocado

Juice of half a lemon

1 tbsp flax seed (optional)

Salt and pepper to taste

Depending on the size and variety of kale you purchase, it may be necessary to cut the rib out of the leaf. Young kale can be cut into ribbons and and the rib can be eaten. As the leaves get bigger the rib naturally gets larger and tougher.

Once you have your kale cut into ribbons, combine with the onion, apple, avocado and flax seed in a large bowl. Squeeze the lemon juice directly in the bowl, careful not to let any seeds from the lemon wedge in.

Next, get in with your hands and massage the avocado into the salad and onto the kale, breaking it up so that it coats the leaves. Sprinkle with salt and pepper and serve.

This can be served as a side dish or as a healthy lunch by adding a piece of warm crusty bread. Go ahead and sneak in a glass of clean Albariño. There are many variations to this salad, some of which include adding garlic, olive oil, and tomatoes. Which will you create?

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