Ari's Shredded Kale Salad with Avocado
I make this Shredded Kale Salad with avocado and truffle oil about 3 times a week. Not an exaggeration. It's quick, no-cook, keeps me full for hours, and has the best texture and flavor. Because there's so few ingredients, the quality matters. Trust me when I say this will be the best 10 minute lunch you make all week!
Servings: 2 servings
Calories: 488kcal
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.
Nutrition
Calories: 488kcal | Carbohydrates: 15g | Protein: 14g | Fat: 45g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 28g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 301mg | Potassium: 786mg | Fiber: 11g | Sugar: 2g | Vitamin A: 4474IU | Vitamin C: 49mg | Calcium: 365mg | Iron: 2mg
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