Avocado Kale Salad, Quick & Easy for Summer!

Author Johnna


  • 3 avocados , cubed
  • 2 cups halved cherry tomatoes
  • 1 small yellow onion , thinly sliced
  • 1 bunch kale , removed from stems and finely chopped
  • 1 cucumber , sliced in half lengthwise and then into thin slices (half moons)
  • 2 Tablespoons finely chopped fresh basil
  • 1/4 cup fresh lemon juice
  • 2 Tablespoons rice wine vinegar
  • pepper and sea salt to taste


  1. Combine all ingredients except lemon juice and rice wine vinegar in a large salad serving bowl.
  2. In a small bowl, whisk together lemon juice and vinegar. Pour over the salad ingredients.
  3. Stir to combine. The avocado will soften a bit, becoming creamy in the salad. Do not stir so much that the avocado completely dissolves into the salad, stir so that chunks are still in the salad.
  4. Add pepper and salt to taste. I find rice wine vinegar to have a salty flavor to it, so rarely add salt to this salad but do generously add pepper.
  5. Refrigerate for a few minutes before serving. Please take notice that the creamy avocado dressing will harden a bit when refrigerated, but will soften again upon serving. Enjoy!