Avocado Kale Salad


  • 2 bunches kale
  • 1 1/2 tsp. Himalayan salt
  • 3 Tbsp. lemon juice
  • 4 Tbsp. olive oil
  • 1 clove garlic, minced
  • 1 large avocado, mashed
  • 1/4 – 1/2 c. sliced green onions
  • 2 c. cherry tomatoes, halved


  1. Remove stems from kale. Roll kale and cut into strips (chiffonade).
  2. Place in large bowl and add salt, lemon juice and oil. Massage well.
  3. Add garlic and avocado and mix well. Add green onions and tomatoes.
Browse Cook(s): Evita Tezeno
Browse Theme(s): Raw Foods Salads Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.