I want a salad that feels like a meal, not just a bowl of lettuce. I love this Kale & Feta Salad with Avocado because it is one of those easy recipes that has a little bit of everything. Leafy kale, creamy avocado, salty feta, crunchy veggies and a fresh squeeze of lemon.
What I really enjoy about this recipe is the kale prep. The kale is massaged with the avocado, which softens it and makes the leaves so much easier to eat. You don’t need a fancy dressing either, as the lemon juice provides enough freshness to pull everything together. |
| Easy • Fresh • No-Cook • Healthy 🕒 10 mins | 👩🍳 1 Serving | 🥗 330 kcal |
Ingredients:
- 100 g chopped kale
- ¼ ripe avocado
- 50 g feta cheese
- A handful of cherry tomatoes, halved
- Sweetcorn, to taste
- Red bell pepper, sliced or chopped
- Cucumber, sliced
- Fresh lemon juice, to taste
- A little sea salt
How to:
1. Prepare the kale
- Wash the kale thoroughly and remove any tough stems. Chop the leaves into smaller, bite-sized pieces and place them in a bowl. [depends on your preference]
2. Add 1/4 ripe avocado to the kale
- Sprinkle [pinch] over a small amount of sea salt.
- Then, massage the avocado into the kale until it starts to soften or looks slightly wilted.
3. Add the lemon juice
- You can add more or less depending on how tangy you like your salad.
4. Combine Everything
- Add the rest - FETA & VEGETABLES
-> cut if 50grams feta cheese into smaller pieces - probably bit sized same as the kale
-> add the cut or halved cherry tomators, sweetcorn, red bell pepper and sliced cucumber
And that's it! You now have a fresh, colorful salad that takes only a few minutes to put together. 🥗
| Nutrient | Amount (Per Serving) |
|---|---|
| Serving Size | 1 kale and feta salad bowl |
| Calories | ~330 kcal |
| Protein | ~12 g |
| Carbohydrates | ~30 g |
| Fat | ~19 g |
Disclaimer: Nutrition values are estimates and may vary depending on the amount of avocado, feta cheese, sweetcorn, vegetables, and lemon juice used.
Recipe Notes 📣
- Massage the kale well. Raw kale can sometimes feel quite tough, but massaging it with the avocado makes it softer and easier to eat.
- Don't go heavy on salt. Start with just a small pinch of sea salt and add more only if needed.
- The amount of other vegetables doesn't have to be exact. Add enough, follow the ingredients, or use your preferred amount.
Frequently Asked Questions
- Can I make this salad ahead of time?
Yes, but it’s best when it’s fresh. To make ahead, keep the vegetables and feta refrigerated, and assemble everything closer to serving time.
- Can I use another type of cheese?
Yes. Feta gives the salad a salty and creamy flavor, but feel free to experiment with another crumbly cheese if you don’t have feta.
- What can I add for more protein?
Cooked chicken breast is an easy option. You could also add boiled eggs, tuna, chickpeas, or another protein you enjoy. [sometimes I add boiled eggs - much cheaper in my country than chicken]
I like recipes like this because they don’t require much cooking or preparation. Basically, you chop everything, blend the kale with avocado, add the feta and vegetables and you're done.
Just a disclaimer - this isn’t originally mine; this came from other sources, people and so on.
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