Avocado And Kale Delight – a delicious recipe with head kale, tomatoes, avocado, grapeseed oil, lemon juice, salt. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Removed the tough stems from the kale and then shred it. Now I am not sure how one would shred kale, so I cut it up by rolling the leaves and slicing them thin. This is called Chiffonade.
2
Cut up the tomato in pieces. Remove the avocado from it's rind, discard the seed and cut it up in pieces.
3
Now this is where I changed the recipe. I added the oil, lemon juice, salt and cayenne to the kale and massaged it for a few minutes to help break down the kale. Believe it or not it does actually tenderize the leaves. I don't like kale raw as a rule, but this I will eat. I liked that I left the tomato and avocado in pieces, I think I liked this texture better.
4
If you want you can add all the ingredients together and massage it. It will be mushy, but this is up to you how you'd like it.
5
That's it, you're done. Put it in a dish and eat. It's filling.
6
Bon Appetit!
115
kcal
Calories
2
g
Fat
22
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 head kale (shredded-I used the dinosaur), 1 cup tomatoes (chopped), 1 avocado (chopped-I used two), 2 tablespoons grapeseed oil (or olive), and more.
Yes, Avocado And Kale Delight falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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