Kale Salad with Avocados, Onions, Nuts and Cranberries

Kale Salad with avocado, onions, nuts and cranberries

My absolute favourite kale salad!

I have been making this one since the moment I was introduced to the phenomenon “kale salad”, when I lived in Maui some years ago. Originally from the Netherlands, I was only used to eat kale cooked and mixed with mashed potatoes, sausage and gravy..how traditional is that.  Although on a cold winter day, after a skating trip..I can still crave such an earthy dish.

Anyway, much has changed, and now kale has become a very popular vegetable in the ‘healthy scene’, used for juicing and salads. Of course in the US it’s very common to find Kale salads, but the last 2 – 3 years I have discovered kale salads and juices in many other countries in Europe, like the Netherlands, Spain and also in South Africa.

Why is Kale as a base a smart choice?

Kale is a very versatile and nutritious green leafy vegetable. It is a widely popular leafy-vegetable since ancient Greek and Roman times cultivated for its low fat, no cholesterol but health benefiting, anti-oxidant rich leaves. It contains lots of vitamin A, K and C, and Calcium. 

It’s also a very sturdy green leave, which needs a good ‘massage’ with the dressing that you add. But once the kale has softened a bit, you can keep this salad in the fridge for 1 to 2 days, which is impossible with normal lettuces as these usually wilt too much.

Last but not least there are several types of Kale, I mostly use the Curly Kale and the Tuscany Kale (which is also named : Cavalo Nero or Lacinato kale).

.IMG_0714 Curly Kale

Tuscany Kale (Cavalo Nero, or Lacinato)                            Curly Kale


Kale Salad with Onions, Avocado, Nuts and Cranberries
  1. A big bunch of Tuscany Kale, or Curly Kale
  2. 2 medium size yellow onions, halved and thinly sliced
  3. 1/2 cup - 3/4 cup of raw nuts, like cashews, pecans or hazelnuts
  4. 1- 2 ripe avocados
  5. 1/2 cup dried cranberries
  6. For dressing: (amounts are just a guideline)
  7. 1/4 cup Extra virgin Olive oil
  8. 1/4 cup walnut oil
  9. 2 -3 tbs white balsamic (or normal balsamic vinegar)
  10. 1/4 freshly squeezed orange juice
  11. 1 tsp dijon mustard
  12. Salt and Pepper
  1. Sauté the onions in coconut oil or olive oil, slowly until nicely softened. Place on a plate to cool off.
  2. Tear of the leaves from the stems, stack leaves on top of each other and thinly slice the kale with a sharp knife. Or tear the leaves in pieces.
  3. Place in a big salad bowl.
  4. Add a good amount of the dressing and start massaging the salad with your hands, squeezing the leaves now and then.
  5. Roast the nuts, either in the oven on 160°C for about 10 - 15 min or in a frying pan on your stove
  6. Assemble everything together by adding onions, cranberries, and nuts, freshly grounded salt and pepper. Mix thoroughly.
  7. Taste your salad. Add more dressing, salt and pepper if needed.
  8. Cut avocados in half, remove pit, make slices or cubes, and spread over salad.
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