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Kale Avocado Salad



1 large bunch of kale (curly, Russian red or dinosaur), torn into bite-sized pieces

3/4 tsp. salt

1/2 small red onion, chopped or diced

2 Tbsp. each: sesame, pumpkin and sunflower seeds

1 ripe avocado, cut into chunks

1 handful thinly sliced shitake mushrooms (lightly sautéed in coconut oil)


3 Tbsp. Braggs Liquid Aminos

3 Tbsp. lemon juice

3 Tbsp. flaxseed oil (or sesame or olive oil)


Tear kale into bite-sized pieces and place in a bowl. Sprinkle with 3/4 tsp. of salt and massage firmly (squeeze and massage with hands) for about 2 minutes until leaves are smaller and more tender. The pile of kale should be half its original size (or smaller). Slice onion into thin moons and marinate in dressing while preparing the salad. Toast the seeds until golden and fragrant and cool. De-stem the kale and slice into 1/4 inch ribbons. Combine the Braggs, flaxseed oil and lemon juice in a blender or shake up in a jar. Toss the kale, seeds, avocado and mushrooms with the dressing/onions. Let sit a few hours to allow flavors to combine and the kale to wilt.

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