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–+ servings
The tossed blueberry kale salad in a large serving bowl.
Course Salad

Kale Blueberry Salad with Avocado and Feta

By: Elysia
Servings 6 servings
Incredibly fresh, easy and delicious, this massaged kale bluebery salad is made with and creamy feta cheese and avocado and tossed in a zesty lemon dressing! It takes minutes to prepare and is perfect to serve as a side or main with grilled chicken or fish. {Gluten-free, & vegetarian}
Prep Time 15 minutes
Total Time 15 minutes

Ingredients
  

For the kale salad

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

For the lemon dressing

  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon finely grated lemon zest
  • 3-4 tablespoons maple syrup depending on how sweet you like it
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Instructions

  • To make the lemon dressing, 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 about one third of the dressing over the kale and massage into the leaves for several minutes.
  • Add the avocado, blueberries, almonds and feta cheese. Pour desired amount of additional dressing over the salad and toss to combine.
  • 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 about two thirds of the dressing).

Notes

  • Massage kale leaves with a bit of the dressing to reduce the toughness and bitterness of the kale leaves. I used about a third of the dressing to massage the kale.
  • You can use pre-chopped kale to cut down on prep time. Just be sure to remove any of the tough stems that might be present.
  • Adjust the amount of dressing used in the salad according to your personal taste. I only ended up using 2/3rds of the dressing on the whole salad. Any leftover dressing can be used on other salads as well!
  • Allow the kale avocado salad to marinate in the fridge with the dressing for at least an hour before serving. I recommend even longer if possible. This will allow all of the flavours to come together and will soften up those kale leaves, making them less bitter and easier to chew.

Nutrition

Calories: 278kcalCarbohydrates: 22gProtein: 7gFat: 20gSaturated Fat: 3gCholesterol: 6mgSodium: 99mgPotassium: 596mgFiber: 4gSugar: 9gVitamin A: 6782IUVitamin C: 89mgCalcium: 170mgIron: 2mg
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