Avocado and Kale Salad

5 from 4 votes

Avocado and Kale Salad

You'll love this easy avocado and kale salad with feta cheese, juicy pears, and crunchy almonds tossed in a bold garlic Dijon vinaigrette. It's perfect for a quick lunch or dinner!

Prep Time15

Resting Time10

Total Time15

Course: Lunch, Salad

Cuisine: American

Keyword: avocado and kale salad

Servings: servings

Author: Katerina Petrovska

Ingredients

FOR THE SALAD

1 heart of romaine lettuce chopped
6 ounces bag of fresh baby spinach
4 cups torn kale leaves packed
1 pear chopped
½ cup red raisins
1 cup halved grape tomatoes
1 small red onion thinly sliced
4 to 6 mini sweet peppers julienned
1 cup crumbled feta
1 avocado peeled, pitted, and diced
½ cup toasted almonds

FOR THE DRESSING

½ cup extra virgin olive oil
½ cup lemon juice
½ cup red wine vinegar
1 to 2 tablespoons Dijon mustard or to taste
4 small cloves garlic minced
salt and freshly ground black pepper to taste

Instructions

For the Salad

Prep the kale. Remove any tough stems from the kale leaves, then chop them into bite-sized pieces. Drizzle a little oil over the chopped kale and gently rub the leaves with your hands for about a minute. This helps soften the texture. When done, add the kale to a large bowl along with the baby spinach and romaine lettuce.
Combine the salad ingredients. Top with chopped pears, raisins, tomatoes, onions, sweet peppers, feta, avocado, and toasted almonds. Set aside.

For the Dressing

Make the dressing. In a bowl, whisk together the olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, and garlic until smooth and well blended. Add salt and black pepper, then give it a taste and adjust as needed.
Dress it. Drizzle the vinaigrette over the salad, adding as much or as little as you like, then toss until everything is evenly coated.
Rest. Let it sit for about 10 minutes to allow the flavors to meld and the greens to absorb the dressing.
Serve. Give it one last toss, serve, and enjoy!

Notes

Make it ahead. Assemble the greens, red onion, tomatoes, sweet peppers, feta, almonds, and raisins in a large bowl, but hold off on adding the pears and avocado until just before serving to keep them fresh. Store the salad in an airtight container in the fridge, and when you’re ready to eat, toss in the pears and avocado, drizzle on the vinaigrette, and enjoy!

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