Salad

Kale Chopped Salad with Avocado Dressing

July 31, 2022

This kale chopped salad with avocado dressing is fresh, light, and crunchy! Kale, mango, cucumbers, grilled corn, and avocados tossed in a creamy avocado dressing. Top with a little tajin for a touch of color and tangy flavor. This quick salad is perfect for summer gatherings or as a main dish. Serve with grilled salmon or chicken for a easy weeknight meal.

kale chopped salad on a serving platter
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fresh chopped kale

Pre chopped kale is a quick grocery store hack! If you can’t find pre chopped kale, simply take your whole kale leaves, wash them thoroughly, cut out the thick stalk in the middle and shred or chop.

How can I make this salad ahead of time?

You can prep all ingredients (minus the avocados) and store them in separate containers. The dressing can be made up to a week in advance. When it is time to serve combine the kale, cucumbers, mango, and corn in a large bowl, toss with the dressing. Transfer to a platter and top with fresh avocados!

Can you eat raw kale?

Absolutely. Just always make sure to wash the kale thoroughly, even if you buy pre-chopped kale from the store.

grilled corn, cut from the cob

Grill corn outdoors on a grill or easily indoors on a gridle pan. Allow to cool slightly and cut the kernels away from the cob.

Highlights:

  • Light and fresh
  • Crunchy shredded kale
  • Sweet hints from the mango
  • Grilled corn adds a nice charred flavor
  • Come together quickly
  • Avocado dressing is tangy and adds the perfect creaminess
  • Cucumbers add nice texture

Corn grilling indoors on a griddle pan.

Tools I used for this easy recipe:

If you like this kale chopped salad with creamy avocado dressing, you’ll love these other easy salad recipes…

Arugula, Apple, and Grilled Chicken Salad

Easy Strawberry Spinach Salad

Shaved Brussel Sprout Salad with Bacon Vinaigrette

Fall Kale Salad

Grocery List:

  • Fresh kale (pre-chopped kale will work)
  • Mangos, whatever is ripe and in season will work
  • Persian or English cucumbers
  • Corn, on the cob (sweet corn is the best!)
  • Avocados
  • Fresh cilantro
  • Fresh parsley
  • Whole limes
  • Kosher salt
  • Black pepper
  • Olive oil
  • Fresh garlic cloves

Creamy avocado cilantro is so quick and flavorful, a great use for extra ripe avocados!

Instructions for the easy kale chopped salad:

For the creamy avocado dressing:

  • In the bowl of a food processor, combine parsley, cilantro, avocado, garlic, lime juice, zest, salt, and pepper. Turn on low and slowly drizzle in the olive oil while blending. Once all of the olive oil has been incorporated, if needed mix in a little water if the dressing is too thick. Transfer to a container and set aside.

For the kale chopped salad:

  • In a large mixing bowl combine the shredded kale, mango, cucumbers, and grilled corn. Toss gently to combine. Drizzle over the avocado dressing and toss to combine. Transfer to a serving platter, top with the diced avocados and more dressing if desired. Serve immediately.

Notes:

*Avocado dressing will keep for up to a week, stored in an airtight container in the fridge.

finished salad topped with tajin seasoning

Kale Chopped Salad with Creamy Avocado Dressing

5 from 1 vote
Course: Salad
Keyword: chopped salad, kale salad, summer salad
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 6 servings
Author: The Hearty Life
Cost: $$
Print Recipe Pin Recipe

Ingredients: 

For the Kale Chopped Salad:

  • 10 oz. Kale, stems removed and shredded
  • 2-3 Mangos, peeled and diced
  • 1 English cucumber, diced
  • 2-3 Avocados, diced
  • 3-4 Ears corn, grilled and kernels removed

For the Creamy Avocado Dressing:

  • 1/2 cup Fresh parsley
  • 1/2 cup Fresh cilantro
  • 2-3 Cloves garlic
  • 1/2 cup Olive oil
  • 1 Avocado
  • Fresh lime juice and zest
  • Salt and pepper, to taste
  • 2-3 tbsp Water, optional to thin out dressing

Instructions:

For the creamy avocado dressing:

  • In the bowl of a food processor, combine parsley, cilantro, avocado, garlic, lime juice, zest, salt, and pepper. Turn on low and slowly drizzle in the olive oil while blending. Once all of the olive oil has been incorporated, if needed mix in a little water if the dressing is too thick. Transfer to a container and set aside.

For the kale chopped salad:

  • In a large mixing bowl combine the shredded kale, mango, cucumbers, and grilled corn. Toss gently to combine. Drizzle over the avocado dressing and toss to combine. Transfer to a serving platter, top with the diced avocados and more dressing if desired. Serve immediately.

Notes:

*Avocado dressing will keep for up to a week, stored in an airtight container in the fridge.

Nutrition:

Serving: 1 serving

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

tossed kale chopped salad with dressing drizzled over top

Did you make this recipe?

I would love to see it! Take a picture and post to Instagram with the tag @theheartylife and the hashtag #theheartylife – You can also leave me a question or comment below! If you’ve tried this recipe, feel free to give it a star rating on the recipe above.

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