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Creamy Kale Salad

Avocado and walnut oil (or olive oil) make the dressing for this salad, a refreshing mix of crispy apples, kale, and walnuts.

  • Servings: 4
Creamy Kale Salad

Source: Whole Living, January/February 2011


  • 1 ripe avocado, halved, seed removed
  • 2 tablespoons white wine vinegar
  • 2 teaspoons Dijon mustard
  • 3 tablespoons walnut oil or extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1/2 bunch kale (8 oz.), stemmed and coarsely chopped
  • 1 small red beet, peeled and thinly sliced
  • 1 sweet, crisp apple, cored and cut into thin wedges
  • 1/2 cup toasted walnuts, chopped


  1. Combine avocado, vinegar,
    mustard, and oil in a food
    processor. Pulse until smooth.
    (It will be thick.) Season with
    salt and pepper.

  2. Combine kale, beets, apple,
    and walnuts in a large bowl.
    Toss with avocado dressing.
    Season with salt and pepper.
    Serve immediately.


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