Avocado Kale Salad with Strawberries and Walnuts

Overhead of serving bowl of kale salad topped with sliced strawberries, avocado cubes, and walnuts.

5 from 1 vote

Avocado Kale Salad with Strawberries and Walnuts

This avocado kale salad with strawberries and walnuts is a fresh and colorful vegan salad made with massaged kale, creamy avocado, lime juice, and maple syrup. It’s quick to prepare and perfect as a spring side dish or light brunch salad.

Prep Time15

Total Time15

Course: Salad

Cuisine: American

Special diet: gluten-free, oil-free, soy-free, vegan

Servings: people

Calories: 241kcal

Author: Amy Katz

Ingredients

2 bunches kale any variety (I used a combination of Lacinato and red kale)
1 avocado (divided) diced
pinch of salt
2 Tablespoons lime juice
1 Tablespoon pure maple syrup
8 ounces fresh strawberries sliced
½ cup walnuts (halves and pieces)

US Customary - Metric

Instructions

Wash the kale and and remove the tough ribs. Pat dry the leaves with a kitchen towel. Tear or chop them into bite-size pieces and place in a large bowl.
2 bunches kale
Use your hands to massage the kale with half the avocado and a pinch of salt until the kale is tender and has reduced in size.
1 avocado, pinch of salt
Add the lime juice and maple syrup and toss well to coat.
2 Tablespoons lime juice, 1 Tablespoon pure maple syrup
Top the kale salad with the remaining avocado, strawberries, and walnuts. Enjoy immediately or refrigerate until ready to serve.
8 ounces fresh strawberries, ½ cup walnuts, 1 avocado

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Toss before serving.

Nutrition