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This vibrant Kale & Avocado Salad is a California-inspired superfood bowl packed with nutrients — featuring creamy avocado, antioxidant-rich blueberries, protein-loaded edamame, and a zesty lemon dressing. A refreshing and healthy lunch or side dish.
Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine American
Servings 2
Calories 320 kcal

Ingredients
  

  • 100 g 3–4 cups curly or lacinato kale, stemmed and finely chopped
  • 1 ripe avocado diced
  • 80 g ½ cup cooked and cooled edamame (shelled)
  • 80 g ½ cup fresh blueberries
  • 1 tbsp pumpkin seeds or chopped almonds optional crunch
  • 1 tbsp olive oil
  • 1 tbsp lemon juice or apple cider vinegar
  • 1 tsp maple syrup or honey vegetarian
  • Salt and freshly ground black pepper to taste

Instructions
 

Massage the Kale:

  • Place chopped kale in a large bowl. Add olive oil and a pinch of salt. Massage with your hands for 1–2 minutes until tender and darker in color.

Prepare Dressing:

  • In a small bowl, whisk lemon juice, maple syrup (or honey), salt, and pepper.

Combine Ingredients:

  • Add avocado, edamame, blueberries, and pumpkin seeds to the kale. Drizzle with dressing and gently toss to combine.

Serve:

  • Divide between two plates or bowls. Serve immediately or chill for 10 minutes before eating.

Notes

  • Add crumbled feta or goat cheese for a richer version.
  • For a vegan version, use maple syrup instead of honey.
  • Want more protein? Top with a poached egg or grilled tofu.
Keyword blueberry kale salad, edamame salad, healthy lunch bowl, kale avocado salad, kale recipes with avocado, superfood salad, vegetarian salad recipes