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Kale and Avocado Salad with Yogurt-Dill Vinaigrette

Kale and Avocado Salad with Yogurt-Dill Vinaigrette
Kale and Avocado Salad with Yogurt-Dill VinaigretteNathan Congleton / TODAY

Chef notes

This recipe is great because it satisfies the craving for creamy salad dressing without all the added calories. Greek yogurt adds a rich, cool quality to the vinaigrette while cutting down on the fat.


Yogurt and Dill Vinaigrette
  • 1/2 cup full fat yogurt or kefir
  • 1 clove garlic, grated
  • 6 tablespoons fresh dill
  • 1 lemon, zested and juiced
  • 1 tablespoon Champagne vinegar
  • 1 teaspoon honey
  • 1 cup extra-virgin olive oil
  • Salt
  • Freshly ground pepper
  • 1 bunch kale, preferably Tuscan
  • 1 ounce pecans, toasted in brown butter, tossed in sugar, cayenne, ground coriander and sea salt
  • 1 apple, thinly sliced
  • 1 small serrano chile, sliced as thinly as possible
  • 1/2 avocado, cut into 1/2-inch pieces
  • 2 ounces yogurt and dill vinaigrette
  • Fresh cilantro, basil, dill, and mint


To make the yogurt and dill vinaigrette:

Combine all ingredients except oil, whisk together. Drizzle in oil and continue whisking until emulsified.

To make the salad:

With a sharp knife, cut the kale into paper-thin strips. In a large bowl, combine all ingredients, season with salt and pepper, and toss with vinaigrette. Plate the finished salad in a small bowl. Garnish with fresh herbs and fresh cracked pepper.


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