Fresh, easy and delicious, this raw kale avocado salad is made with sweet blueberries and creamy feta cheese and tossed in a zesty lemon dressing. It takes minutes to make and is perfect to serve as a side or as a main with grilled chicken or fish. (Gluten-free, vegetarian)
3-4tablespoonsmaple syrupdepending on how sweet you like it
1/4teaspoonfreshly ground pepper
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).
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.