Kale, Radishes & Avocado Salad

Kale, Radishes & Avocado Salad


This nutrient-dense salad is a great way to showcase kale, or any dark greens.
  • Serves: 4
  • Active Time: 20 mins
  • Total Time: 20 mins
  • Views: 17,441
  • Success Rating: 100% (?)
    0% - I fed it to the dog


Step 1: Preparing the Salad

• 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 mandolin
• 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.

Step 2: Serving the Finished Dish

• 1 english cucumber, sliced in 1/4–inch strips for garnish
• Wicked Spice & Seed 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 Spice & Seed 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.


  • 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
  • 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.
  • Ken R Rouxbe Staff
    Ken R
    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

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