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Avocado Kale Salad with Creamy Basil Dressing

  • Author: Deryn Macey
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: Entree, Salad
  • Method: Oven, Blender
  • Cuisine: Vegan, Gluten-Free

This filling avocado kale salad is topped with the most delicious creamy basil dressing and packed with nutritious veggies. Try it as a salad or stuff it into a tortilla to make a healthy wrap.


Scale

Ingredients

For the Creamy Basil Dressing

  • 1/2 cup raw almonds (70 g)
  • 1/2 cup soft tofu (120 g)
  • 1 cup lightly packed fresh basil (30 g)
  • 1/2 cup fresh lemon juice
  • 1.5 tablespoons pure maple syrup (sub raw honey (not vegan) or agave)
  • 1 teaspoon each sea salt and black pepper
  • 2 tablespoon water, plus more as needed to adjust consistency

For the Avocado Kale Salad

  • 8 cups lightly packed chopped kale (240 g)
  • 2 cups grated carrot (2 large carrots)
  • 3 cups chopped broccoli, lightly steamed
  • 2 cups diced zucchini
  • 1 red pepper, diced (approx 1.5 cups)
  • 1 yellow pepper, diced (approx 1.5 cups)
  • 1/2 avocado per serving

Instructions

  1. There are two options for preparing the kale. You can either lightly steam it or massage it with olive oil to soften it. I went with a quick steam by adding chopped, washed kale (so it’s still wet) to a large skillet, covering and turning the heat on for a couple of minutes. It should be slightly softened and a nice, dark green. If massaging it, drizzle the chopped kale with a little bit of olive oil and massage with your hands until softened.
  2. Place the basil dressing ingredients into a food processor or blender and mix until completely smooth and creamy. Let it sit while you prepare the rest of the salad.
  3. Add all the chopped veggies to the kale.
  4. Pour the dressing over the kale and vegetables and mix well.
  5. Top each serving with 1/2 an avocado and a few almonds.

Keywords: healthy, plant-based