@justmichon I can see why it’s everyone’s favorite
@justmichon I can see why it’s everyone’s favorite 😋 is a easy American recipe that serves 4. 350 calories per serving. Recipe by The Plant Slant on YouTube.
Prep: 15 min | Cook: PT0M | Total: 25 min
Cost: $17.94 total, $4.49 per serving
Ingredients
- 1 bunch Kale (washed, stems removed, torn into bite‑size pieces)
- 2 tbsp Olive Oil (extra virgin preferred)
- 1 whole Lemon (juiced (about 2 tbsp))
- 2 ripe Avocado (peeled and mashed)
- 2 tbsp Nutritional Yeast (adds cheesy flavor)
- ½ tsp Salt (to taste)
- 1 medium Cucumber (diced)
- 2 medium Tomato (diced)
- ¼ cup Red Onion (thinly sliced)
- ¼ cup Sun‑Dried Tomatoes (Bruschetta style) (chopped)
- ¼ cup Walnuts (roughly chopped; optional for crunch)
- ½ cup White Beans (cooked, drained; optional protein boost)
Instructions
Wash and Dry Kale
Rinse the kale leaves under cold water, spin or pat dry with a clean kitchen towel.
Time: PT5M
Prep Kale
Remove tough stems and tear the leaves into bite‑size pieces.
Time: PT2M
Oil‑Massage Kale
Drizzle 2 tbsp olive oil over the kale and massage with clean hands for about 2 minutes until the leaves soften and darken slightly.
Time: PT2M
Make Avocado Lemon Dressing
In a separate bowl, mash the two ripe avocados, then stir in the lemon juice, 2 tbsp olive oil, 2 tbsp nutritional yeast, and ½ tsp salt until smooth and creamy.
Time: PT5M
Combine Dressing with Kale
Add the dressing to the massaged kale and continue to massage or toss until every leaf is evenly coated.
Time: PT2M
Prep Toppings
Dice cucumber and tomatoes, thinly slice the red onion, chop the sundried tomatoes and walnuts.
Time: PT5M
Assemble Salad
Add the chopped cucumber, tomato, onion, sundried tomatoes, walnuts, and optional white beans to the dressed kale. Toss gently with tongs.
Time: PT2M
Serve or Store
Serve immediately, or cover and refrigerate. The salad stays fresh for up to 3 days.
Time: PT0M
Nutrition Facts
- Calories
- 350
- Protein
- 8 g
- Carbohydrates
- 20 g
- Fat
- 28 g
- Fiber
- 10 g
Dietary info: Vegan, Gluten-Free, Dairy-Free, Whole30-friendly
Allergens: Tree nuts
Ingredient Substitutions
- Instead of Kale: Spinach, Swiss chard
- Instead of Olive Oil: Avocado oil, Grapeseed oil
- Instead of Lemon: Lime, Apple cider vinegar (1 tsp)
- Instead of Avocado: Silken tofu, Mashed peas
- Instead of Nutritional Yeast: Vegan parmesan, Ground almonds
- Instead of Salt: Sea salt, Kosher salt
- Instead of Cucumber: Zucchini
- Instead of Tomato: Cherry tomatoes, halved
- Instead of Red Onion: White onion, Shallots
- Instead of Sun‑Dried Tomatoes (Bruschetta style): Regular sun‑dried tomatoes, Roasted red peppers
- Instead of Walnuts: Almonds, Pecans
- Instead of White Beans: Chickpeas, Cannellini beans
Equipment Needed
- Large Mixing Bowl
- Knife
- Cutting Board
- Masher or Fork
- Measuring Spoons
- Salad Tongs (optional)
- Microplane or Grater (optional for cheese‑like yeast texture) (optional)
Critical Steps — Do Not Skip
- Washing and thoroughly drying the kale
- Massaging kale with olive oil to soften the leaves
- Creating the creamy avocado‑lemon dressing
- Massaging the dressing into the kale for even coating
Chef Tips from the Video
- Toast walnuts lightly in a dry pan for extra flavor.
- Use a fork or potato masher for a chunkier dressing if you prefer texture.
- Add a pinch of smoked paprika to the dressing for a subtle smoky note.
Troubleshooting
Kale remains tough and bitter.
Massage the kale longer with olive oil or let it sit for an extra 5 minutes before adding dressing.
Dressing is too thick.
Thin it with a tablespoon of water, extra lemon juice, or a splash of olive oil.
Salad becomes soggy.
Make sure kale is completely dry before oil‑massaging and add toppings just before serving.
Storage
Refrigerator: Store in an airtight container for 3–4 days.
Freezer: Not recommended; texture will degrade.
Room temperature: Best consumed within 2 hours of preparation.
Make-Ahead Tips
- Prepare the kale and dressing separately and store in the fridge; combine just before serving.
- The avocado dressing can be kept in an airtight jar for up to 2 days; stir before using.
- Chop toppings ahead of time and keep them in a separate container.
Frequently Asked Questions
What is the cultural significance and history of kale salads in modern American plant‑based cuisine?
Kale has become a staple in American health‑focused cooking due to its high nutrient density. In the plant‑based movement, kale salads are celebrated for their robustness, ability to hold rich dressings, and versatility with seasonal toppings.
How did avocado‑lemon dressings become popular in vegan salads?
Avocado provides natural creaminess without dairy, while lemon adds brightness. The combination gained popularity as vegans sought dairy‑free alternatives that still offered a luxurious mouthfeel, especially in raw and whole‑food diets.
What traditional ingredients are used in authentic kale salads, and how does this recipe differ?
Traditional kale salads often use simple vinaigrette, nuts, and dried fruit. This recipe adds avocado for creaminess, nutritional yeast for a cheesy note, and a variety of fresh vegetables, creating a richer, plant‑based twist.
What occasions or celebrations is kale avocado salad traditionally associated with in American health‑food culture?
It’s a popular choice for brunches, potlucks, and post‑workout meals because it’s nutrient‑dense, easy to prepare, and can be served as a side or main for vegans and flexitarians alike.
What other plant‑based dishes pair well with this kale avocado lemon dressing salad?
Pair it with roasted chickpea bowls, quinoa pilafs, or grilled tempeh. The bright dressing complements earthy grains and protein‑rich legumes for a balanced meal.
What makes this kale avocado lemon dressing salad special in vegan cuisine?
The combination of massaged kale, avocado‑based creamy dressing, and nutritional yeast creates a texture and flavor depth that mimics cheese‑laden salads without any animal products, making it stand out among typical raw salads.
How has the use of nutritional yeast evolved in modern vegan salads?
Nutritional yeast, once a niche health food, is now widely used for its umami, cheesy flavor. It’s become a go‑to topping for salads, popcorn, and pasta, offering B‑vitamins and a savory boost.
What are the most common mistakes to avoid when making kale avocado lemon dressing salad?
Common errors include not drying kale thoroughly, over‑massaging which can make leaves mushy, using too much lemon which can curdle the avocado, and adding toppings before the dressing so the kale becomes soggy.
Why does this recipe use avocado instead of a traditional oil‑only vinaigrette?
Avocado adds natural creaminess and healthy fats, reducing the need for extra oil while providing a richer mouthfeel that coats kale more evenly than a thin vinaigrette.
Can I make this kale avocado lemon dressing salad ahead of time and how should I store it?
Yes. Store the dressed kale in an airtight container in the refrigerator for up to 3 days. Keep toppings separate and add just before serving to maintain crunch.
What does the YouTube channel The Plant Slant specialize in?
The Plant Slant focuses on whole‑food, plant‑based recipes that are simple, affordable, and nutrient‑dense, often highlighting seasonal produce and minimal cooking techniques.
How does the YouTube channel The Plant Slant's approach to plant‑based cooking differ from other vegan channels?
The Plant Slant emphasizes whole, unprocessed ingredients, quick weeknight meals, and detailed explanations of nutrition, whereas many other vegan channels may rely more on processed substitutes or elaborate gourmet techniques.
Last updated: August 13, 2026
