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Kale, Radishes & Avocado Salad

Active time: 20 min
Total time: 20 min
Serves: 4
This nutrient-dense salad is a great way to showcase kale, or any dark greens.

Steps

1

Preparing the Salad

Preparing the Salad

Ingredients

  • 1 medium bunch kale (any type), stemmed and shredded
  • 1 avocado, pitted and flesh removed
  • 1 lemon, juiced
  • 2 1/2 tbsp leeks, white parts, washed and thinly sliced
  • 1 cup cherry tomatoes
  • 3 radishes, sliced paper thin on mandoline
  • 1/2 tsp sea salt (optional)
First, gather and prepare your mise en place. In mixing bowl add the kale, avocado and lemon juice. With your hands, press to cream the avocado until thoroughly mixed. Mix in the leeks, tomatoes and some of the radishes, reserving a bit of the radishes for garnish. Finish with sea salt as an option.
2

Serving the Finished Dish

Serving the Finished Dish

Ingredients

  • 1 english cucumber, sliced in 1/8–inch strips for garnish
  • Seed & Spice Blend for garnish
To make the Cucumber Round and to finish the salad, on the center of a plate, connect two cucumber strips and fold to form a round border. Fill with a generous amount of kale salad. Add the remaining radish slices and the Seed & Spice Blend and serve. As a variation, add chopped fresh herbs or your choice of diced vegetables. You may also substitute chard or spinach for the kale. For a quick snack, wrap it in your favorite whole grain tortilla.

8 Comments

  • Rebecca B
    Rebecca B •
    My first exposure to massaged kale salads was Nava Atlas, book "Wild About Greens". This salad, though, takes the "rustic" out of heavy, healthy greens, and elevates the concept to a new level. The paper thin sliced radishes are elegant, the cucumber bowl is easy but beautiful, and the spice and seed blend topping added the perfect finish to a great dish. I will definitely make this again. Next time, I will probably serve this as a main rather than a starter, though, as it is substantial on it's own. Thanks
    Reply
  • Marienel B
    Marienel B •
    The taste of this salad was really nice but especially the presentation inspired me to experiment. I filled the cucumber with a hummus of beets and decorated it with edible flowers.
    Reply
  • Ken R
    Ken R • Rouxbe Staff •
    Oh good! We are glad that you found a point of inspiration - it is always nice to use a recipe for a launching point for another concept. ~Ken
    Reply
  • Yiannis K
    Yiannis K •
    That was awesome, the cucumber + tomato made the kale almost melt in your mouth. Loved the combo!
    Reply
  • Char N
    Char N • Rouxbe Staff •
    Hello, Yiannis: the best, right? You've got to try it as a taco filler! Appreciate hearing from you. Thanks for writing. -Char
    Reply
  • Charisse L
    Charisse L •
    I bombed on this recipe so I'll have to give it another shot. First, I bought the wrong cucumber since my store didn't have the English cucumber. They only had regular and Japanese. I should have opted for the Japanese. Then my mandolin didn't slice thin enough for both the cucumber and the radish. grrr... Not sure what size slices it needs to be so I will be shopping for a new mandolin. However, the kale salad tasted nice and creamy with the avocado and nutty with the seed and spice blend.
    Reply
  • Kiran S
    Kiran S •
    I love this kale salad! Wonderful! -Kiran S.
    Reply
  • Shauné H
    Shauné H •
    This was so good and easy to make. My cucumber rounds didn’t fare well. I picked up an American cucumber and totally missed the instructions to use an English cucumber. Better luck next time. Will definitely make again!
    Reply

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