504 Main by Holly Lefevre: Avocado, Kale, & Tomato Salad with Garlic Lime Dressing (recipe)
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Monday, April 22, 2013

Avocado, Kale, & Tomato Salad with Garlic Lime Dressing (recipe)

Kale is one of my favorite foods. 
For real!
I put it in smoothies and eat it almost every day in a salad (or two).

Kale is not only loaded with essentials that are good for you,
it is a hearty green that compliments so many other flavors.

I love that kale does not get soggy or limp like other lettuces.
I can make a large salad (without the dressing),
put it in a container in the refrigerator, and pull out what I need for days.

This Kale, Avocado, & Tomato Salad
is has become a staple in my house and for just about every party I throw!

I am going to give you the recipe for making a large salad to serves 8 (side salad)
or for one large single serving salad (dinner size)

For a LARGE Salad
1 Head kale. I prefer to use a head of kale or the pre-cut kale. You can use baby kale, but it is not as hardy - the leaves are a bit more delicate.
1 Cup cherry tomatoes
2 Avocados
1/3 cup toasted (unsalted) sunflower seeds

Garlic Lime Dressing (large salad)
3 garlic cloves, minced
1/3 cup olive oil
1/3 cup freshly squeezed lime juice (it took me about 5 limes)
Coarse ground black pepper to taste (1/2 teaspoon+)

  • 2 cups of kale or 3-4 leaves kale.
  • 10 cherry tomatoes
  • 1/2 to 1 Avocado
  • 2 Tablespoons toasted (unsalted) sunflower seeds

Garlic Lime Dressing (single serve)
  • 2 Tablespoons Olive Oil
  • Juice of a lime (maybe 2)
  • 1 small clove of garlic minced
  • dash of black pepper

Make It!
  • Prepare your kale:
    • If you are using baby kale, wash if necessary and pat dry.
    • If you are using a head of kale, wash and pat dry. I like to use the slicing blade in my food processor to cut ribbons of kale. You can also cut the kale into ribbons with a knife. I generally remove the rib/stem of the kale when using a knife.
    • If you are using precut/washed kale, you can also slice the kale into ribbons, or sometimes I like to tear the kale from the stem/rib.

  • Wash and slice tomatoes in half
  • Slice both avocados into smaller chunks about 1/2 inches in length

  • Combine all ingredients in a bottle or mason jar and shake. You may have some left over dressing depending on your desired use on the salad. It keeps well and it so good on so many other salads too!
  • Place the kale, tomato, and sunflower seeds in a large bowl
  • Add the avocado just prior to serving (as close to serving time as possible)
  • Toss with dressing - add dressing a little at a time until you feel you have reached the right amount. I usually use almost all of the dressing for a large salad and about 2 Tablespoons for a single serve salad.

If you like Kale,be sure to take a peek at my

This post is written and created at 504 Main by Holly Lefevre


  1. This looks so good. I use kale in one recipe but I should use it more. Would you consider doing a post on your smoothies using kale? I would love to see that! Thanks for always giving us quality posts.
    Dee, The CSI Project

  2. I have been written some of recipe in my book that make me a good house wife.;)
    "Finance Dissertation Writer"


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