Our avocado-massaged kale salad is delicious and easy to make. If you’re tired of tough, chewy kale in salads, massaging avocado into the leaves softens them and adds rich flavor—turning kale into a tender, satisfying base for a healthy salad.
Avocado Massaged Kale Salad Recipe
This avocado-massaged kale salad may sound unusual, but it’s simple and transformative. Rubbing ripe avocado into torn or chopped kale softens the leaves and helps the seasonings cling, giving you a far less fibrous, more flavorful salad. It’s a great technique if you want to enjoy kale regularly without tiring your jaw on tough leaves. The avocado also tones down kale’s natural bitterness and pairs beautifully with bright lemon and salty parmesan.
Video: Soft and Tender Massaged Kale Salad
How to Make Kale Leaves Soft & Tender
Massaging kale on its own will soften it, but adding ingredients while you massage boosts flavor and texture. Here are a few tips:
- Use ripe avocados. The riper the avocado, the creamier and more oily it is—perfect for coating and softening kale.
- Add olive oil. A drizzle of 2–3 tablespoons for a medium bunch helps tenderize and adds richness.
- Massage with a simple dressing. A vinegar-and-oil dressing works well; consider wearing disposable gloves if you want to avoid lingering smells on your hands.
- These methods also reduce kale’s bitterness, yielding a more balanced, enjoyable salad.
- See the complete ingredients and step-by-step instructions below.
Avocado Massaged Kale Salad
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Ingredients
- 2 avocados
- 1 large bunch kale (about 1/2 lb / 227g), ribs and tough stems removed
- Zest of 1 lemon
- 1 Tablespoon fresh lemon juice, plus more to taste
- 2 teaspoons sea salt, or to taste
- Freshly cracked pepper, to taste
- 1 cup fresh grated Parmesan cheese (omit to make vegan)
Optional
- 1/4 cup toasted nuts (sliced almonds, cashews, pistachios, chopped pecans, etc.)
- 1/4 cup raisins or other dried fruit (dried cherries, chopped apricots, etc.)
Instructions
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Cut the kale leaves into thin strips and place them in a large bowl.
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Cut the avocados into quarters and remove the pits. Chop one avocado into bite-sized pieces and set aside to stir in just before serving. Add the other avocado in chunks to the kale and gently massage it into the leaves until they become soft and tender.
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Add the lemon zest, lemon juice, salt, and pepper. Taste and adjust lemon, salt, and pepper to your preference.
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Just before serving, gently stir in the grated Parmesan, the chopped avocado, and the optional nuts and dried fruit.
Notes
Toast gently in a dry skillet over medium heat, stirring frequently, until they reach your desired color and aroma. Alternatively, bake at 375°F (190°C) for about 10 minutes, checking to avoid burning.
Video
Nutrition Information per Serving
Hope you enjoy this recipe—leave a comment if you try it! Feel free to adapt the optional add-ins like nuts or dried fruit to suit your taste.