Blueberry & Avocado Kale Salad
Prep time
Total time
Feel refreshed and rejuvenated by whipping up a bowl of this Blueberry & Avocado Kale Salad with a lemon maple dressing. Perfect as a side salad or as a main entree topped with grilled chicken! {Gluten-free & vegetarian}
Serves: Makes about 6 servings
  • 6 cups kale, torn into bite sized pieces
  • 1 avocado, diced
  • 1 cup blueberries
  • ½ cup sliced almonds
  • ¼ cup crumbled feta cheese
  • ¼ cup olive oil
  • 2 tbsp apple cider vinegar
  • 2 tbsp freshly squeezed lemon juice
  • 1 tsp finely grated lemon zest
  • 3-4 tbsp maple syrup (depending on how sweet you like it)
  • Pinch of salt (or to taste)
  • Freshly ground pepper, to taste
  1. To make the vinaigrette, whisk together the olive oil, apple cider vinegar, lemon juice, lemon zest, maple syrup, salt and pepper in a small bowl and set aside.
  2. To prepare the salad, place kale in a large bowl. Pour desired amount of dressing over the kale and massage into leaves for several minutes.
  3. Toss kale with avocado, blueberries, almonds and feta cheese.
  4. Serve immediately or allow to sit in the fridge for several hours. Store the remaining dressing in a container in the fridge for later use (I only used half the dressing).
Recipe by Haute & Healthy Living at