Cilantro Avocado Kale Salad

Kale salads have a reputation for being bland and boring, but I'm here to change that! This isn't your average leafy green bowl; it's a vibrant, flavor-packed explosion of textures and tastes. We're talking tender cajun-style grilled chicken, creamy avocado, crisp apple, sweet grape tomatoes, and a zesty cilantro-avocado vinaigrette, this kale salad is anything but ordinary.

This recipe elevates a simple kale salad to a satisfying and fresh meal. The grilled chicken, seasoned with my unique spice mix, adds a smoky depth that perfectly complements the fresh ingredients. The combination of creamy avocado, juicy tomatoes, and crisp apple creates a delightful contrast of textures. Finally, the bright and herbaceous cilantro-avocado vinaigrette ties everything together. Get ready to ditch the sad desk lunch and embrace this vibrant and delicious creation!

Salad Lover or Not?

Avocado Kale Salad

30 min

4-6

INGREDIENTS

Step 1: Season and Cook Chicken Breast

1. Filet as many chicken breasts as you need

2. Season those filets. Here is a spice blend that pairs perfectly with this salad recipe:

   • 1/2 tsp. cumin

   • 1/2 tsp. ginger

   • 1/2 tsp. turmeric

   • 1 tsp. chili powder

   • 1 tsp. onion powder

   • 2 tsp. garlic powder

   • 1/2 tsp. black pepper

   • 2 tsp. salt

     *note that these are all in powder form. This makes more than you need so just save the rest !

3. Sear the seasoned chicken. I use a skillet, coconut or olive oil, and sear on medium-high for 4 minutes on both sides, then turn off the heat and allow the residual heat to finish the cook while I make the salad dressing.

For the Chicken:

· fileted chicken breasts

· olive oil

· spice blend (your own or the listed blend provided in the recipe steps)

For the Veggies:

· 1 granny smith apple

· 2 baby cucumbers

· 1 haas avocado

· grape tomatoes

· 4 cups chopped kale

· salt

For the Dressing:

· 1 haas avocado

· 1/2 cup apple cider vinegar

· 1/4 cup olive oil

· 1/4 cup cilantro

· 1/2 tsp salt

· 1/8 tsp black pepper

Prep your Veggies

Kale

1. Wash and dry: Thoroughly wash the kale leaves under cold water to remove any dirt or grit. Use a salad spinner or pat them dry with paper towels.

2. Remove the ribs: Hold each leaf by the stem and use a knife or your hands to strip the leafy part away from the thick central rib. Discard the ribs.

3. Chop or tear: Chop the kale leaves into bite-sized pieces or tear them by hand.

4. Massage (optional but recommended): Place the chopped kale in a large bowl and drizzle with a little olive oil or lemon juice. Massage the kale with your hands for 1-2 minutes until it softens slightly. This helps to break down the tough fibers and make it more palatable.

Avocado:

1. Cut in half: Cut the avocado lengthwise around the pit.

2. Remove the pit: Twist the two halves to separate them. Carefully remove the pit by inserting a knife into it and twisting.

3. Dice or slice: Score the flesh of each avocado half in a crosshatch pattern to create cubes, or slice it. Then, scoop out the flesh with a spoon.

Apple:

1. Wash and core: Wash the apple thoroughly. Use an apple corer to remove the core.

2. Dice or slice: Cut the apple into slices or small dice, depending on your preference. If you're not using it immediately, toss the apple pieces with a little lemon juice to prevent browning.

Grape Tomatoes:

1. Wash: Gently wash the grape tomatoes under cold water.

2. Halve or leave whole: You can halve the grape tomatoes or leave them whole, depending on their size and your preference.

Cilantro:

1. Wash: Thoroughly wash the cilantro bunch under cool water to remove any dirt or debris.

2. Dry: Gently shake off excess water or pat dry with paper towels.

3. Chop: Remove the thicker stems and finely chop the cilantro leaves. You can save the stems for other uses, like adding flavor to stocks or sauces.

Cilantro-Avocado Vinagrette

1. Combine your ingredients (listed above), in a blender or food processor.

2. Blend until smooth and creamy.

3. Add more vinegar, 1 tablespoon at a time, if needed to reach your desired consistency.

4. Season with salt and pepper to taste.

This vinaigrette is best used fresh. If you need to store it, keep it in an airtight container in the refrigerator for up to 2 days. The avocado may cause some browning, but the flavor will still be good. You can add a squeeze of lime juice to help slow the browning process.

Tossed to Perfection

Time to assemble! Combine the prepared vegetables in a large bowl, drizzle with the cilantro-avocado vinaigrette, and toss gently to combine. Top with the grilled chicken and serve immediately. Enjoy!

I'm grateful you took the time to make this grilled chicken kale salad. I hope it brought a little bit of sunshine to your day (and your plate!). If you loved it, please share this recipe with your friends and family – they deserve a taste of this deliciousness too!

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