Avocado and Kale Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh green salad combining kale, spinach, and lettuce with pears, avocado, almonds, and feta, dressed in a garlicky Dijon vinaigrette. Bold, crunchy, and satisfying, this nutritious salad works as a quick lunch or light dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 heart of romaine lettuce (chopped)
- 6 ounces bag of fresh baby spinach
- 4 cups torn kale leaves (packed)
- 1 pear (chopped)
- ½ cup red raisins
- 1 cup halved grape tomatoes
- 1 small red onion (thinly sliced)
- 4 to 6 mini sweet peppers (julienned)
- 1 cup crumbled feta
- 1 avocado (peeled, pitted, and diced)
- ½ cup toasted almonds
- ½ cup extra virgin olive oil
- ½ cup lemon juice
- ½ cup red wine vinegar
- 1 to 2 tablespoons Dijon mustard (or to taste)
- 4 small cloves garlic (minced)
- salt and freshly ground black pepper (to taste)
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 820mg
- Total sugar
- 29g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1379mg
- Calcium
- 368mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 820MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.