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Blueberry & Avocado Kale Salad

Blueberry & Avocado Kale Salad

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}
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Course: Salad
Cuisine: American
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6 servings
Calories: 278kcal
Author: Elysia


  • 6 cups kale torn into bite sized pieces
  • 1 avocado diced
  • 1 cup blueberries
  • 1/2 cup sliced almonds
  • 1/4 cup crumbled feta cheese


  • 1/4 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


  • 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.
  • 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.
  • Toss kale with avocado, blueberries, almonds and feta cheese.
  • 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).


Calories: 278kcal | Carbohydrates: 22g | Protein: 7g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 99mg | Potassium: 596mg | Fiber: 4g | Sugar: 9g | Vitamin A: 6782IU | Vitamin C: 89mg | Calcium: 170mg | Iron: 2mg
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