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A bowl of tuscan kale salad with avocado, sweet potato, chickpeas, grapes, fresh herbs and a creamy dressing on top. A knife and fork rest on the side of the bowl and there is a bunch of grapes in the bacground.

Avocado Tuscan Kale Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 2
  • Category: Salad
  • Cuisine: American
  • Diet: Vegan


This raw Tuscan kale salad with avocado and creamy dressing makes the perfect healthy dinner for 2!


For the Kale Salad

  • 2 cups sweet potato, sliced into 1/4-inch rounds 
  • 1 cup chickpeas, drained, rinsed, and patted dry
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 46 cups loosely packed shredded Tuscan kale (dinosaur kale, lacinato kale)
  • 1 cup lightly packed mixed fresh herbs, finely chopped (we used tarragon, dill and parsley)
  • 2 Persian (mini) cucumbers, cut into half moons (about 2 cups)
  • 1 cup black or red seedless grapes, halved
  • 1 avocado, sliced

For the Dressing

  • ½ cup vegan mayonnaise (115 g)
  • 2 tablespoons Dijon mustard (30 g)
  • 1 tablespoon stone ground mustard (15 g)
  • 2 tablespoons maple syrup (30 mL)
  • 1 tablespoon lemon juice (15 mL)
  • 1 tablespoon apple cider vinegar (15 mL)
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly cracked black pepper


  1. Preheat Oven: Preheat oven to 425° F.
  2. Prepare Sweet Potato & Chickpeas: Place the cut sweet potatoes on a baking sheet along with the chickpeas. Sprinkle with the chili powder, garlic powder, onion powder, sea salt, and freshly ground black pepper and toss to coat.
  3. Bake Sweet Potato & Chickpeas: Transfer to the oven and bake for 35 minutes or until the potatoes are fork tender and the chickpeas are crispy. Remove from the oven and set aside. 
  4. Make the Dressing: In a medium bowl or jar, whisk together the dressing ingredients until completely smooth.
  5. Assemble & Serve: Divide the kale and fresh herbs between two serving bowls and toss to combine. Top each salad with equal amounts of the rest of the salad ingredients. Drizzle with the dressing and serve.


Storing: Undressed and without the avocado, the salad will keep in the fridge in a sealed container for up to 4 days. Dressed the salad can be kept in the fridge for 1-2 days but I’d recommend keeping the avocado off until serving.

The dressing can be made in advance and stored in the fridge for up to 5 days.


  • Serving Size: 1 salad
  • Calories: 689
  • Sugar: 32 g
  • Fat: 32 g
  • Carbohydrates: 88 g
  • Fiber: 17 g
  • Protein: 13 g