Creamy Kale Salad With Fresh Blueberries and Cucumber
Recipe type: Main
Cuisine: American
Prep time: 
Total time: 
Serves: 3-4
Creamy Kale Salad With Fresh Blueberries: Made creamy by avocado. Vegan and Gluten Free
  • 6 cup kale
  • 1 avocado
  • 1 tbsp lemon juice
  • 1 cup finely chopped cucumber
  • ½ cup blueberries
  • freshly ground pepper and pinch of salt
  • *optional: I topped ours with a few crushed pecans
  1. Peel avocado, and mash in a bowl
  2. Add in cup fulls of kale at a time, massaging the leaves and squishing the avocado along with the leaves. You will notice the leaves softening and becoming darker
  3. Continue to add kale until you reach your desired ratio of leaves to avocado (for me it was 6 cups)
  4. Add in lemon juice, freshly ground pepper, and a pinch of salt, mix again
  5. Add in cucumber and blueberries, mix and serve topped with optional nuts
414% of Vitamin A, 292% Vitamin C, 19% calcium, 16% iron, 975 mg potassium in 1 serving of this recipe, based on 3 servings.
Nutrition Information
Serving size: ⅓ recipe Calories: 168 Fat: 9.7 g Saturated fat: 1.3 g Carbohydrates: 20.7 g Sugar: 3.3 g Fiber: 7.3 g Protein: 5.7 g Cholesterol: 0 mg
Recipe by Garden Fresh Foodie at