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Creamy Kale Harvest Salad


  • 2 bunches of Tuscan kale enough to fill a medium/large mixing bowl
  • 2 avocados
  • 1 Granny Smith apple
  • 2/3 cup pecans
  • 2/3 cup dried cranberries
  • For the dressing:
  • 1/2 cup olive oil
  • 3 lemons approx. 1/3 cup lemon juice
  • 1/2 teaspoon garlic powder
  • 2 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon mayo or greek yogurt
  • 1 teaspoon poppy seeds
  • salt and pepper


  1. Remove the middle stem and any large veins from the kale leaves and finely chop. (I like to use kitchen shears for this.) The goal here is to remove any parts that wouldn't be fun to chew through and to really chop it up well.

  2. To make the dressing, add the following to a food processor: flesh of one avocado (remove the skin and seed), lemon juice, garlic powder, honey, apple cider vinegar, mayo or greek yogurt, and poppy seeds. Pulse to combine. Add the olive oil in a slow, steady stream with the food processor turned on if possible. If your processor doesn't allow this, you can simply add it in batches. Taste and add salt and pepper to your liking.

  3. Cube the avocado, removing the skin and seed. Chop the apple, removing the core. Give the pecans a rough chop. In a large mixing bowl or serving bowl, combine the kale, avocado, apple, pecans, and dried cranberries. Drizzle in the dressing and toss well before serving.