Avocado Kale Salad with Garlic Dijon Vinaigrette
A colorful avocado kale salad with pear, feta, toasted almonds, and a bright garlic Dijon vinaigrette.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1 heart of romaine lettuce chopped
- 6 ounces baby spinach fresh
- 4 cups kale leaves torn and packed
- 1 pear chopped
- 1/2 cup red raisins
- 1 cup grape tomatoes halved
- 1 small red onion thinly sliced
- 4 to 6 mini sweet peppers julienned
- 1 cup feta crumbled
- 1 avocado peeled, pitted, and diced
- 1/2 cup almonds toasted
- 1/2 cup extra virgin olive oil
- 1/2 cup lemon juice fresh
- 1/2 cup red wine vinegar
- 1 to 2 tablespoons Dijon mustard or to taste
- 4 small garlic cloves minced
- to taste salt and freshly ground black pepper
Instructions
Instructions
- Remove tough kale stems, chop the leaves, drizzle with a little oil, and massage for about one minute. Add the kale, spinach, and romaine to a large bowl.
- Top with pear, raisins, tomatoes, onion, sweet peppers, feta, avocado, and toasted almonds.
- Whisk olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic, salt, and pepper until blended.
- Drizzle the vinaigrette over the salad and toss until evenly coated.
- Let the salad rest for about 10 minutes so the flavors meld and the greens absorb the dressing.
- Toss once more and serve.