Make a chopped kale avocado salad today - all you need are seven simple pantry ingredients! This hearty salad is made with cubed avocado, roasted sunflower seeds, and simple a homemade vinaigrette.
Remove ribs from kale by slicing down each side of the rib with a knife. Then, chop kale leaves into bite size pieces and add to a large bowl. Massage kale leaves for one minute - lightly knead and scrunch leaves with clean hands until kale appears slightly darker and more tender.
Carefully slice avocados in half, remove the seeds, and remove flesh from the skin. Cube avocados into bite size pieces and add to bowl with kale. Add sunflower seeds and set aside.
In a small bowl, whisk together your vinaigrette ingredients: olive oil, lemon juice, dijon mustard, and salt.
Pour vinaigrette over salad ingredients and toss until evenly coated. Optionally, top with cracked black pepper. Serve immediately.
Notes
Top salad with flaked salmon or shredded rotisserie chicken for extra protein.
Add one tablespoon of maple syrup to vinaigrette for a sweet dressing.
Salad is best served immediately, as avocado will turn brown after a few hours.
To make ahead: prepare your kale and dressing and store separately in the refrigerator. Chop your avocado and toss salad together just before serving.