Wilted Kale & Asparagus Salad

Author: on

Recipe Category: Salad

Recipe Tag: Gluten-Free, Dairy Free, Low Glycemic, Vegetarian, Vegan

  • Prep Time

    10 Minutes

  • Cooking Time

    15 Minutes

  • Total Time

    25 Minutes

You'll wilt the kale with the heat of your own hands when you thoroughly massage the dressing into the leaves. This is a great way to break down the kale and make it more enjoyable to eat raw. Even kale skeptics will enjoy this nutrient-packed salad, with fresh roasted aparagus and the creamy avocado-based dressing.


1 pound asparagus
3 tablespoons extra virgin olive oil
2 bunches kale
1 avocado
2 tablespoons balsamic vinegar
Sea salt
¼ cup pine nuts, toasted
1 dozen cherry tomatoes, halved


  1. Preheat oven to 375° F. Snap off bottom part of the asparagus and chop upper stocks into 1-inch pieces. In a large bowl, toss asparagus with two tablespoons olive oil. Spread asparagus out on a baking sheet and roast in the oven for 15 minutes, until tender.
  2. Wash kale thoroughly and remove stems. Coarsely chop the kale and place in a large bowl. In a small bowl, combine avocado, 1 tablespoon olive oil, balsamic vinegar and sea salt. Add mixture to kale and hand massage thoroughly, until the kale takes on a wilted appearance.
  3. Add pine nuts and cherry tomatoes, toss and serve.


Makes 6 servings