KALE SALAD WITH ONION AND AVOCADO
I had a salad similar to this one at a place called Oddfellows in Seattle—I had just landed; my friend Kristan picked me up, and we went right to lunch. I was starving and tired from the cross-country trip but so excited to be there that I downed a cortado followed by a glass of rosé. I ordered a kale salad that was mixed with romaine and topped with onion and avocado. It was such a simple meal, but one that I’ll remember for a long time. SERVES 2
PREP TIME: 10 minutes
COOK TIME: None
FOR THE SALAD
5 ounces kale, stemmed and chopped
5 ounces romaine lettuce, chopped
¼ red onion, thinly sliced
1 avocado, quartered and thinly sliced
FOR THE DRESSING
2 tablespoons (30 ml) balsamic vinegar
1½ teaspoons Dijon mustard
1 tablespoon (15 ml) honey
4 tablespoons (60 ml) extra-virgin olive oil
Salt
Freshly ground black pepper
TO MAKE THE SALAD
In a large bowl, toss to combine the kale and romaine. Top with the red onion and avocado.
TO MAKE THE DRESSING
In a small bowl, whisk together the balsamic vinegar, Dijon mustard, and honey. While whisking, drizzle in the olive oil. Season with salt and pepper. Pour the dressing over the salad and toss well, making sure all the kale has been coated, and serve.
VARIATION 1 CHICKEN-KALE SALAD WITH ONION AND AVOCADO: Add 6 to 8 ounces diced or shredded cooked chicken breast to this salad to make it more of a main dish. (You might want to add another teaspoon or two of dressing.)
VARIATION 2 SPINACH-KALE SALAD WITH ONION AND SALMON: Add a couple of handfuls of well-washed and drained spinach leaves to the salad, and top with 6 to 8 ounces cooked salmon. (You don’t need to massage the already-tender spinach.)
PREP TIP: Make the salad ahead of time and dress right before serving.
More Recipes You'll Love
Kale salad with onion and avocado balances hearty chopped kale with crisp romaine, sharp red onion, and creamy avocado under a honey-balsamic dressing. The dressing is whisked together in a bowl with Dijon mustard and olive oil drizzled in until it emulsifies into a glossy coat. It's substantial enough to stand alone yet fresh enough to accompany anything grilled.
Pro Tips
- Toss the dressing through the kale thoroughly — every leaf should be coated, which also tenderizes the sturdier kale against the softer romaine.
- Cut the avocado last and fan it over the top so it stays picture-perfect and doesn't mash into the greens.
- The honey-balsamic ratio matters: whisk the vinegar, mustard, and honey first, then stream in the oil slowly so the dressing stays emulsified.
- For the chicken-kale variation, add 6 to 8 ounces of diced or shredded cooked chicken and you've got a full meal.
Frequently Asked Questions
Can I prep this kale salad ahead?
Yes — the dressed kale actually improves over an hour in the fridge. Keep the avocado separate and add it just before serving.
What if I don't like raw kale?
Massage the chopped leaves with a little olive oil and salt for 2 minutes before dressing. It breaks down the toughness dramatically.
Is honey okay on Paleo?
Yes in moderation — honey is a natural sweetener widely used in Paleo cooking. Use a good raw honey and you need only a small amount.
What's the best onion for this salad?
Red onion for its milder bite and pretty color. Soak the slices in cold water for 10 minutes first if you want to take the sharpness down.
Recipe Card
Ingredients
Method
- In a large bowl, toss to combine the kale and romaine.
- Top with the red onion and avocado. TO MAKE THE DRESSING In a small bowl, whisk together the balsamic vinegar, Dijon mustard, and honey.
- While whisking, drizzle in the olive oil.
- Season with salt and pepper.
- Pour the dressing over the salad and toss well, making sure all the kale has been coated, and serve. VARIATION 1 CHICKEN-KALE SALAD WITH ONION AND AVOCADO: Add 6 to 8 ounces diced or shredded cooked chicken breast to this salad to make it more of a main dish. (You might want to add another teaspoon or two of dressing.) VARIATION 2 SPINACH-KALE SALAD WITH ONION AND SALMON: Add a couple of handfuls of well-washed and drained spinach leaves to the salad, and top with 6 to 8 ounces cooked salmon. (You don’t need to massage the already-tender spinach.) PREP TIP: Make the salad ahead of time and dress right before serving.
