I almost didn’t share this Shredded Kale Salad recipe (because it hardly qualifies as one), but I’ve received so many requests on Instagram because I make this all the time, that I figured I owed you.
There are just 5 ingredients in this easy salad recipe. I prefer lacinato kale to curly kale, but of course use what you like most. You’ll also need truffle oil, marcona almonds, Parmigiano Reggiano, and a ripe avocado. Season with flaky sea salt — does this count as an ingredient, or nah?
When you mix it all together in a bowl, the avocado kind of smushes into the other salad ingredients and gives it a creamy almost dressing-like texture. Just roll with it.
If you’re looking for more quick and easy salad recipes, be sure to try my kale and Brussels sprouts salad, kale quinoa salad, or my crunchy kale salad with apple next!
What You’ll Need
This salad is loaded up with some of my favorite clean ingredients!
- Lacinato kale (also called dinosaur kale) — I never use curly kale, but that’s personal preference.
- White truffle oil: my favorite brand is The Truffleist
- Marcona almonds
- Freshly grated Parmigiano Reggiano
- A ripe avocado
- Flake sea salt
Ingredient Substitutions
- Nuts: Sliced almonds, walnuts, or pecans are great substitutes for marcona almonds. If you want to avoid nuts, pumpkin seeds or sunflower seeds add a delicious nut-free crunch!
- Cheese: Instead of Parm, use grated Pecorino Romano. I’ve also made this with creamy goat cheese crumbled in at the end, it’s delicious with the truffle oil.
- No truffle oil? Simply use a high-quality extra virgin olive oil you love.
Directions
- Prep the kale. Remove the kale ribs, thinly slice the leaves into strips, then place in a large bowl.
- Massage the kale. Drizzle kale with a tablespoon or so of truffle oil, then massage with your hands. Because truffle oil is so potent, I sometimes wear gloves. You certainly don’t have to.
- Add remaining salad ingredients. Top with diced avocado, marcona almonds (or other nuts), and lots of freshly grated Parmesan cheese. Add a sprinkle of flaky sea salt, then toss really well. Enjoy!
The Easiest Way To Remove Kale Stems
Hold the kale leaf by the stem in one hand, then use your other hand to pinch the base of the leaf and pull it firmly away in the other direction. You’re essentially stripping the kale leaf off of the stem. Once removed, you can discard the stem or use in another recipe, then finely chop or thinly slice the kale leaves.
Ari’s Best Tips!
- Taste and season before serving! This is such a simple recipe, the biggest tip I can provide is to taste your food before serving. Be generous with the flaky sea salt.
- Thinly slice the kale. Like, really thinly. This is how I learned to like kale. I used to think it was too tough to enjoy, but once I started slicing it thinly (it’s basically shredded kale), I absolutely loved it.
- Is messaging kale necessary? Short answer: no. The trick is to slice the kale leaves as thin as possible. Some people would argue that kale is too tough without massaging, and for those people, yes — you should always massage the kale leaves. It’s really personal preference here.
Make-Ahead, Leftovers, & Storage
Obviously you don’t want to freeze this salad. Make it the same day you plan to serve it — in fact, make it within 30 minutes of eating for best texture. Kale is a sturdier leaf than other greens, so it can withhold it’s shape and texture for longer than something like spinach, arugula, or romaine lettuce, even after drizzling with oil or salad dressing, but it’ll be best shortly after prepping.
If you do have leftovers, store them in an airtight container in a refrigerator and use within 1-2 days. Not because it won’t last longer — it’ll be fine for up to 4 days — but because it’ll become soggier the longer it sits.
Serving Suggestions
True story: this is my work day lunch probably 3 days a week. I don’t often add anything extra, but roasted salmon or leftover rotisserie chicken would be great. You could break off a piece of baguette to enjoy on the side or even serve it with a bowl of soup if you’re looking to bulk it up a bit.
Some soup recipes I’m loving: Greek white bean soup, Tuscan bread soup, and French onion soup.
Truly, what are you waiting for?! With just 5 ingredients, 10 minutes start-to-finish, and as much flavor as it’s got, you have no excuse not to make this today.
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Ari’s Shredded Kale Salad with Avocado
Equipment
Ingredients
- 4 cups lacinato kale, ribs removed, leaves very thinly sliced, about ¼-inch thick
- 2 Tbsp white truffle oil
- 1 medium ripe avocado, peeled and cubed
- ⅓ cup Parmigiano Reggiano, freshly grated
- ⅓ cup marcona almonds or other nut
- Flaky sea salt
Instructions
- Massage the kale. I find that what's more important than massaging the kale is ensuring that it's thinly sliced. As thin as you can get it (once the ribs and stems are removed). Once sliced, placed the kale into a large mixing bowl. Drizzle with 2 Tbsp white truffle oil. Using your hands (gloved or without a glove, because truffle oil is potent) or tongs, thoroughly massage or mix the kale.
- Add remaining ingredients. To this, add 1 cubed avocado, ⅓ cup freshly grated Parmigiano Reggiano cheese, ⅓ cup marcona almonds, and a really generous pinch or two of flaky sea salt. Toss once more, then adjust seasoning to taste. Divide between two bowls and enjoy!
Notes
- This salad is best enjoyed fresh or within 1 hour of making. The kale leaves will soften as they sit (though less so than a soft lettuce).
- Don’t like truffle oil? Use a high-quality extra virgin olive oil instead.
Let us know your thoughts!