Kale Avocado Salad

June 20, 2021

Kale is one of my favorite greens but some find it chewy and hard to eat. Massaging this dressing into the kale makes it tender and delicious! Plus, the use of amino acids gives the salad a hearty, savory flavor, sometimes called umami. Topped off with toasted pumpkin seeds and dried fruit, this is a tasty salad, both savory and sweet. Best if made an hour or two in advance.

Yield: 6 servings


One bunch kale – stems removed and discarded, leaves torn into bite sized pieces

One avocado, cubed

1/3 cup pumpkin seeds, lightly toasted

1/3 cup dried fruit (cherries, cranberries or blueberries)

1 tbsp olive oil

1 tbsp coconut amino acids

1 tbsp lemon juice

Salt and pepper to taste


1. Whisk liquid aminos, olive oil and lemon juice together in a bowl until smoot.

2. Put kale into large mixing bowl. Add toasted pumpkin seeds and dried fruit. Pour dressing over kale, seeds and fruit, mix together by hand to coat kale, massaging dressing into the leaves to soften.

3. Salt and pepper to taste.

4. Cover with plastic wrap and refrigerate for at least one hour.

5. Add avocado just before serving


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