Creamy Crunchy Kale Avocado Slaw

April  3, 2012
3 Ratings
  • Serves 4
Author Notes

Birthed from the bountiful supply of Tuscan kale and avocados in my garden (no complaints there!) this creamy, crunchy slaw makes a delectable side or a healthy lunch. If I'm feeling proper I mix the dressing beforehand, but I've found it's just as good when I drizzle everything on top and toss vigorously. Tuscan kale works beautifully but feel free to substitute with the young, tender leaves of other varieties. —Girl Farm Kitchen

What You'll Need
  • 2 bunches Tuscan Kale
  • 1/2 Green Cabbage
  • 2 tablespoons Lemon Juice
  • 1 tablespoon Honey
  • 1 teaspoon Dijon Mustard
  • 2 tablespoons Sweet Balsamic Vinegar
  • 2 Avocados
  • 1 handful Roasted Almonds
  1. Stack the kale leaves into tight bunches and slice into thin shreds, starting with the tops. Slice the half cabbage into shreds and toss with the kale, adding until the amounts of kale and cabbage are roughly equal.
  2. Pit and slice the avocados into halves and scoop onto the kale and cabbage. Massage the avocado into the greens with your hands, coating each piece to create a creamy base for your dressing.
  3. To make the dressing, whisk together the lemon juice, honey, mustard and balsamic vinegar. Taste and adjust to your preference, adding more honey for sweetness or more mustard for increased zing. Pour dressing over salad and toss.Season with salt and pepper, top salad with chopped roasted almonds and serve.
Contest Entries

See what other Food52ers are saying.

  • LeBec Fin
    LeBec Fin
  • KPritch12
  • jenniebgood

3 Reviews

KPritch12 July 16, 2012
How long will this salad last with the avocado? 1-2 days? Overnight?
jenniebgood June 21, 2012
I want to dive into this - it looks so refreshing and healthy!
LeBec F. June 20, 2012
now THIS is an intriguing salad! gotta make this, so thank you!