Kale and Avocado Salad

A salad on the lighter side.

A salad on the lighter side.

Kale and Avocado Salad

Servings: 6



2 ripe avocados

1 head radicchio

2 heads red or black kale

10 dates, no pits

3 lemons, zested

1 lemon, juiced

½ c. sunflower seeds, toasted

2 tsp. red wine vinegar

2 tsp. ground black pepper, fresh

¼ c. olive oil

1 c. grape seed oil

1 tsp. salt

1 c. freekah

3 egg yolks

1 tbsp. Dijon mustard

1 c. fresh grated parmesan

Electrolux Masterpiece Collection immersion blender


Combine egg yolks, lemon zest, lemon juice, vinegar, pepper, mustard, oil, salt, parmesan in the Electrolux Masterpiece Collection immersion blender fitted with the cup and blend for 20 seconds until well emulsified. Chill.

Bring a medium pot of water to a boil and add freekah. Simmer for 10 minutes until tender, strain and season with salt, chill, and reserve.

Wash all of the greens and slice thin. Slice the avocado into 8 slices and season with salt.

Toss the greens with dressing to coat evenly. Place in bowl and arrange with garnish, drizzle with dressing and serve.

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Chef Wolen

Meet Featured Chef Lee Wolen

Chef Wolen has received numerous acclamations, most notably at Boka in Chicago which was named Restaurant of the Year under his direction.