Wholitarian Kale Salad

I love this salad because I can make it in less than 10 minutes, it fills me up, packs a massive nutritious punch and I usually have most of the ingredients on hand. Enjoy!

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Wholitarian Kale Salad Recipe

Wholitarian Kale Salad

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Yield: 1

Author: Malina Malkani

Prep time: 10 MinTotal time: 10 Min

I love this salad because I can make it in less than 10 minutes, it fills me up, packs a massive nutritious punch and I usually have most of the ingredients on hand. Enjoy! This recipe contains affiliate links, meaning that if you choose to purchase a product through a link, I will receive a small commission - but this in no way impacts the amount you pay. Affiliate links are marked with an asterisk (*).

Ingredients

• 3 large leaves kale (stems removed, torn into bite-sized pieces)
• 2 medium vine-ripened tomatoes (chopped)
• 1/8th onion (chopped)
• 1/2 avocado (chopped)
• 1 carrot (peeled and chopped or shredded)
• 2 tablespoons extra-virgin olive oil
• 1/2 lemon (juiced)
• Kosher salt (to taste)
• freshly ground black pepper (to taste)

Instructions

1. Place kale in a large bowl*. Drizzle with olive oil and massage for a few minutes until leaves soften.
2. Season the tomatoes with the salt (this tip comes from my Greek grandmother who was an amazing cook...) and add to the bowl along with the onions and avocado.
3. Season with pepper and sprinkle with the lemon juice. Toss well and serve immediately.

Nutrition Facts

Calories

559

Fat

46

Sat. Fat

6

Carbs

38

Fiber

20

Net carbs

18

Sugar

13

Protein

10

Sodium

348

Cholesterol

0

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https://www.malinamalkani.com/recipes/wholitarian-kale-salad

Kale avocado tomato salad

Lunch, Dinner, Vegetarian, Salad, Vegan, Gluten Free

Course: Salads

Servings: 1

Prep Time: 10 minutes

Ingredients

• 3 large leaves kale stems removed, torn into bite-sized pieces

• 2 medium vine-ripened tomatoes chopped

• 1/8th onion chopped

• 1/2 avocado chopped

• 1 carrot peeled and chopped or shredded

• 2 tablespoons extra-virgin olive oil

• 1/2 lemon juiced

• Kosher salt to taste

• freshly ground black pepper, to taste

Instructions

1. Place kale in a large bowl. Drizzle with olive oil and massage for a few minutes until leaves soften.

2. Season the tomatoes with the salt (this tip comes from my Greek grandmother who was an amazing cook...) and add to the bowl along with the onions and avocado.

3. Season with pepper and sprinkle with the lemon juice. Toss well and serve immediately.

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