This Greek Kale Salad with Avocado has your name written all over it. Can we get a “Kale Yeah!”?
A hearty and colorful salad that’s packed to max with flavor, healthy fats and nutrient-dense veggies.
The Greek cuisine is one of my faves. It’s nutrient dense, abundant in veggies, quite colorful and taste damn delicious. If you’re on the same page (and even if you’re not), you’re going to love this salad. It screams everything Greek and has the perfect combination of ingredients with an array of fibrous veggies, fresh herbs, feta, kalamata olives, artichoke hearts and you can’t forget the beloved avocado. This flavor-packed Greek Kale Salad with Avocado makes for a delicious side-salad, potluck addition or add your favorite protein to make it a well-balanced meal. It’s quick to make and made with hearty enough ingredients so that you can enjoy the leftovers the next day (or even two days later).
Whether you’re ‘yeah’ing’ for kale or not, this salad is a must try!
I know, I know, some of you may be turning your nose up at the thought of kale but trust me on this. It works well in this salad as it soaks up some of the liquid from the other veggies and takes on the flavor of the Greek dressing. And because kale is nice and hearty, it won’t turn soggy on you like other greens might. A tip when prepping kale is to make sure to remove the woody stems and to give it a good chop – doing this will cut down on the chewing time 😉
Greek Kale Salad with Avocado can be made Whole30 and vegan-friendly by simply leaving out the feta.
Whole30’ers and Vegans we’ve got your back! You can totally make this salad compliant to fit your dietary preferences. Simply omit the feta and you’re good to go.
This salad is a fast-and-easy recipe especially if you take the short cut and use Primal Kitchen Greek Vinaigrette.
When time is not in our favor we reach for pre-made dressings and condiments. We’re human and don’t always have time to make everything from scratch. One of our go-to brands is Primal Kitchen because they use only quality, real food ingredients. All of their dressings and mayos are made with heart healthy, avocado oil which is something you can’t find in any other dressings and condiments on the market.
However, if you do have a little extra time, I’ve also included an option for a homemade Greek dressing in the recipe below.
(can also be used as a marinade for veggies and meat)
For 10% off of your Primal Kitchen order when you use coupon code: realfoodrds
With so much variety of ingredients in this salad, every bite will give you a different yet delicious mouthful of flavors.
Add this Greek Kale Salad with Avocado to this weeks menu or plan on making it for an upcoming potluck or summer grill-out!
- 3–4 cups kale, stems removed & roughly chopped
- 1 avocado, cubed or sliced
- 1/2 medium cucumber, diced (~1 cup)
- 3/4 cup cherry tomatoes, halved
- 1 medium sweet bell pepper, diced (~1 cup)
- 1/2 medium green pepper, diced (~1/2 cup)
- 1/2 small red onion, diced (~1/3 cup)
- 2/3 c. artichoke hearts, quartered
- 1/3 cup kalamata olive, sliced
- 2–3 Tbsp. fresh basil, chopped (or 1 tsp. dried)
- Optional: 1/2 cup feta cheese, crumbled (omit for vegan, dairy-free and whole30-friendly)
- 1/3–1/2 cup Greek Vinaigrette Dressing (recommend Primal Kitchen) or see recipe below*
- In a large bowl, combine the salad ingredients.
- Add vinaigrette and gently toss salad.
- Serve as a side or add cooked chicken or salmon and enjoy as an entree salad.
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*Homemade Greek Vinaigrette: Whisk together 1/4 cup olive oil or avocado oil,1 lemon, juiced, 1 tsp. dried oregano, ½ tsp. dried basil, ¼ tsp. dried thyme, ¼ tsp. garlic powder, Sea salt and pepper to taste
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- Serving Size: 1/8 of recipe (with feta)
- Calories: 185
- Fat: 14 g
- Sodium: 300 mg
- Carbohydrate: 14 g
- (Fiber: 6 g
- Sugar: 5 g)
- Protein: 5 g
As always, we’d love to hear if you give this recipe a try, how you liked it and any modifications you made!
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