Avocado Kale Salad with “Cheesy” Flavor

Avocado Kale Salad with “Cheesy” Flavor is a creamy cool-season salad with lemon, nutritional yeast, and sunflower seed crunch that makes kale taste rich and fresh.

Course Salad, Side Dish

Cuisine American

Keyword avocado kale salad, cheesy kale salad, cool season salad, creamy kale salad, dairy free kale salad, kale salad recipe, lemon kale salad, nutritional yeast salad dressing, winter salad

Prep Time 15

Total Time 15

Servings

Calories 298kcal

Author Cathy Pollak

Equipment

mixing bowls One large for tossing the salad, one small for mixing the dressing.
Knife For cutting out the ribs and chopping the kale.
salad spinner (optional) Dries the kale completely so the dressing sticks.

Ingredients

1 large (~10 oz / 285 g) bunch kale
1 ripe avocado
2 tbsps (30 ml) extra virgin olive oil
zest of one lemon
2 tbsps (30 ml) fresh lemon juice
½ tsp (3 g) sea salt
¼ tsp (1 g) finely ground black pepper
¼ cup (15 g) nutrtional yeast (not Brewer's yeast)
½ cup (80 g) cherry tomatoes
¼ cup (35 g) roasted and salted sunflower seeds
¼ cup (40 g) red onion finely diced

Instructions

Wash the kale thoroughly, then dry it well. To remove the ribs, fold each leaf in half lengthwise and run a knife or your fingers down the side of the stem to separate it from the leaf. Discard the tough ribs, then chop the leaves into small, bite-sized pieces. Place the chopped kale in a large mixing bowl.
1 large (~10 oz / 285 g) bunch kale
For the lemon-avocado dressing, mash the avocado in a small bowl until smooth and creamy. Add the olive oil, lemon zest, lemon juice, sea salt, black pepper, and nutritional yeast, stirring until everything is fully combined and emulsified. The mixture should look like a thick, velvety dressing that coats a spoon.
1 ripe avocado, 2 tbsps (30 ml) extra virgin olive oil, zest of one lemon, 2 tbsps (30 ml) fresh lemon juice, ½ tsp (3 g) sea salt, ¼ tsp (1 g) finely ground black pepper, ¼ cup (15 g) nutrtional yeast
Pour the dressing over the kale. Using your hands, gently massage the kale for one to two minutes, working the dressing into the leaves until they turn darker green and soften noticeably. This step transforms the kale’s texture from firm and fibrous to tender and supple.
Fold in the halved cherry tomatoes, sunflower seeds, and finely diced red onion, mixing until evenly distributed. Taste and adjust the seasoning with a pinch more salt or pepper if needed.
½ cup (80 g) cherry tomatoes, ¼ cup (35 g) roasted and salted sunflower seeds, ¼ cup (40 g) red onion
Serve immediately for the freshest flavor, or let the salad rest for ten minutes to allow the dressing to soak in further before serving.

Notes

This salad holds up well for meal prep if the dressing and toppings are stored separately.
A ripe avocado makes all the difference in texture and flavor.
The nutritional yeast gives the salad its “cheesy” flavor and keeps it dairy free.
For a heartier version, add chickpeas or grilled salmon.
Leftover massaged kale can be used as a base for other salads throughout the week.
Always zest the lemon before slicing and juicing it.
If you’re worried about the bite of raw red onion, soak it in cold water for 10 minutes to mellow it out.
This salad is naturally vegan with simple ingredients that don’t rely on substitutions.

If you’re making this avocado kale salad, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition