Kale & Cabbage Avocado Salad

No surprise here that Kale is everywhere and I love it.  Kale can be tricky though – and tricky to make well at home. I love a good kale salad, but it can be pretty tough and stiff when totally raw.  Lately I’ve seen a lot of “marinated” kale salad recipes so I decided to give one a try. My goal here was to mix the kale with the avocado, EVOO, and lemon juice and let it sit for a bit before eating---essentially “cooking” and softening up the kale.


I had 2 recipe inspirations:
First, one of my favorite kale salads: The Kale Avocado Salad from Juice Generation
Second, this Kale and Cabbage Salad from Rawmazing


Here’s what you need for my version: 
(Servings: 2) 
1 Ripe Avocado – chopped into small pieces 
1 Head of Kale – shredded and destemmed 
½ Purple Cabbage – chopped up 
1 cup raw sprouts 
1 TBSP Extra Virgin Olive Oil 
1 TBSP Dijon Mustard 
½ TBSP Balsamic Vinegar 
½ TBSP Lemon Juice 
Salt & Pepper
Garlic Salt 
Sriracha Sauce


To start, I threw the kale, avocado, EVOO and lemon juice into a  bowl.  I stirred this mixture for awhile. I really wanted the avocado to soften up, cover the kale and mix with the EVOO to create a creamy dressing.  Then I let it sit for about 10 mins. The kale turned into a great romaine-like texture and picked up a ton of flavor from the avocado and lemon.


To finish things off, I threw everything else in the bowl and stirred it around some more.  Season and spice to your discretion. I used about 2-3 shakes of salt, pepper, and garlic salt and topped it all off with lots of sriracha because I like things SPICY. 

This salad is one of my new favorites – It’s so filling, healthy, and packed with vitamins.  The avocado and EVOO mixed into a delicious and creamy dressing. The crunchy cabbage provided great texture and a slight sweetness. This would be a great salad to put a bit more of an Asian flare on with sesame seeds, soy sauce, shredded carrots and/or ginger. For a protein boost, quinoa would be a great addition, too. Easy and delish!