Massaged Kale Salad with Creamy Avocado Vinaigrette

Makes 4-6 servings

What you’ll need…

1 bunch kale, stems removed, torn into pieces

(about 6 cups total)

1½ tsp extra virgin olive oil
¼ cup extra virgin olive oil
¼ avocado, well mashed
3 tbsp apple cider vinegar
1-2 tsp raw honey or maple syrup
1 tsp sea salt
¼ tsp freshly ground black pepper
½-1 clove garlic, minced (optional)
1 ¾ avocado, cut into chunks
1½ cups small tomatoes, cut in half
1 cup cauliflower florets, cut into bite sized pieces
1-2 green onions, sliced
¼ cup hemp hearts

What to do…

  1. In a large bowl, combine kale and 1½ tsp (7.5 mL) olive oil. Gently massage until leaves are shiny and supple. This can also be done in a Kitchen Aid mixer, with the paddle attachment, on low speed. Chill, covered, until ready to serve.
  2. In a small bowl, whisk together remaining olive oil, mashed avocado, vinegar, honey, salt and pepper until combined.
  3. Just before serving, toss kale and remaining ingredients with vinaigrette.


The kale can be massaged with oil ahead of time and kept, undressed, in the fridge until ready to serve.