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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.
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5 from 1 vote

Avocado Tuscan Kale Salad

This raw Tuscan kale salad with avocado and creamy dressing makes the perfect healthy dinner for 2!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Salad
Cuisine: American
Diet: Vegan
Servings: 2
Author: Deryn Macey

Ingredients

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
  • 4-6 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

Instructions

  • Preheat Oven: Preheat oven to 425° F.
  • 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.
  • 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. 
  • Make the Dressing: In a medium bowl or jar, whisk together the dressing ingredients until completely smooth.
  • 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.

Notes

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.

Nutrition

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