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Kale and Avocado Salad
Kale and avocado salad
Nathan Congleton / TODAY
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(34 rated)

Not only does the creaminess of the avocado complement the crispness of the leafy kale, it also helps to unlock its nutritional benefits.


    • 1 bunch kale, stems removed, leaves cut into 1-inch squares
    • 1/4 cup olive oil
    • 1/2 teaspoon honey
    • 1/2 teaspoon sea salt
    • 1 ripe avocado
    • 1/4 cup carrots, julienned
    • 1/4 cup raw beets, julienned
    • 1/4 cup dried cherries
    • 1/2 lemon
    • 1/4 cup walnuts, toasted and roughly chopped


In a large bowl add the sliced kale. Drizzle olive oil and honey over the kale and sprinkle with the salt.

Slice the avocado lengthwise in half, remove the pit and dice avocado into cubes and add to the bowl.

Using your hands or wooden spoons, massage the avocado, salt, olive oil and honey into the greens (this naturally softens and brightens the kale leaves).

Add the carrots, beets and dried cherries and toss. Squeeze the lemon over the greens, stir and let sit for an hour or more.

Top with toasted walnuts and serve.

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