California Avocado season has ended.

Kale Salad with California Avocado

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Kale Salad with California Avocado



Serves: 1

3 oz. kale, thinly sliced
6 oz. cabbage, shredded
2 oz. Fresh California Avocado*, peeled, pitted and diced
2 oz. Granny Smith apple, diced
2 oz. Orange Maple Dressing (recipe follows)
2 oz. Tahini Sauce (recipe follows)
3 slices Granny Smith apples
1 Tbsp. raw almonds, diced
1 Tbsp. dried black currants
As needed Orange Maple Dressing (Yield: approx 1 cup)
6 oz. orange juice
2 Tbsp. gluten-free tamari sauce
1 Tbsp. maple syrup
1/2 tsp. Paprika
As needed Tahini Sauce (Yield: 1-1/3 cup)
4 oz. water
2 oz. olive oil
2 oz. tahini
1 clove garlic, peeled
1/4 oz. fresh ginger, peeled, chopped
2 Tbsp. lemon juice
2 1/4 Tbsp. gluten-free tamari sauce
1 Tbsp. apple cider vinegar

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


Orange Maple Dressing:

  1. Whisk together all ingredients.

Tahini Sauce:

  1. Puree water, olive oil, tahini, ginger and garlic until smooth. Stir in the lemon juice, gluten-free tamari and apple cider vinegar.


  1. Mix kale, cabbage and avocado in a large bowl. Pile high into an entrée-sized bowl.
  2. Toss the diced apples with the Orange Maple dressing and add to the salad.
  3. Drizzle the Tahini Sauce in a zigzag fashion across the salad.
  4. Top with almonds and currants. Fan the 3 apple slices at 12 o’clock. Serve.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Andrea McGinty, Native Foods Café, Chicago IL


(1 Ratings)