You get the best of both worlds when you make my Kale Salad Avocado Toast recipe. It is a mash-up between two of my favorites, that just happen to go really well together. These kale salad toasts are packed with tons of fresh flavor and lots of important nutrients. They’re light and refreshing, while also being hearty and filling. Add white beans to the kale salad for extra protein and enjoy for breakfast, brunch or lunch.
I do realize that both avocado toast and kale salad are probably thought of as overrated by many, but I’m still enjoying both of them on a regular basis. Last week, I just happened to have all the ingredients necessary to make them on hand, and they were so good that I had to share them with you all. So, I’m sorry if you are sick of kale salads and avocado toast, but I promise you will love this light and refreshing mash-up toast recipe. They’re perfect for summer and can be enjoyed for breakfast or lunch.
Why You’ll Love This Healthy Breakfast Recipe
- Easy to make – This kale salad avocado toast only takes about 10-15 minutes to throw together. Aside from toasting the bread, it doesn’t require any actual cooking. These fresh and flavorful toasts are perfect for an easy breakfast on a warm summer day.
- Packed with nutrients – From the avocado to the kale, this recipe is loaded with tons of important nutrients. Kale provides fiber and iron, while the avocado is full of healthy fats. Use whole grain bread for even more benefits.
- Great for breakfast or lunch – This avocado toast recipe is perfect for a summer brunch with friends. It’s light and refreshing, while also being hearty and filling.
Avocado Toast Recipe Tips
- Add extra protein by mixing white beans into the kale salad or adding a layer of hummus onto the toast.
- Toast the bread well. It will stand up better to the avocado and kale salad if it is nice and crusty. I also feel like browning the bread well really brings out its flavor.
- Load up the kale salad. I just added a few ingredients to the kale salad, but you are welcome to add any extra veggies, nuts, seeds, dried fruit or greens that you like.
Kale Salad Avocado Toast Recipe Ingredients and Substitutions
- Kale – I use curly kale for this recipe and I like to chop it up into small pieces, so that the toast is easier to eat. Any other type of greens can be used instead though.
- Onion – I like adding thinly sliced onion to my kale salad. I usually prefer red onion, but any color can be used.
- Dried Cranberries – Dried cranberries add great color and texture, as well as sweetness. You could also use dried cherries, dates or even fresh apples, if you wish.
- Parmesan Cheese – I like to use a fresh wedge of parmesan that I grate myself, but you can use pre-grated parmesan from the grocery store. Parmesan can be substituted with feta cheese or goat cheese, if needed.
- Walnuts – Walnut add a nice crunch, as well as healthy fats. Any kind of nut, or seed, can be substituted.
- Dressing – The dressing for the kale salad is made using just olive oil, lemon juice, tamari, salt and pepper. It’s simple, but delicious.
- Avocado – Try to use a perfectly ripe avocado if you can find one. If not, pre-made guacamole will also work. The avocado can be substituted with hummus, if you like.
- Bread – You can use whatever kind of bread you prefer for this recipe. I love using sourdough when I have it around.
How To Make Kale Salad Avocado Toast
- Wash and dry kale leaves well and then use your hands, or a knife, to remove the stem. Use a large knife to chop the kale into small, bite sized pieces. Add chopped kale to a large mixing bowl and add in the olive oil, lemon juice, tamari, salt and black pepper. Use your hands to massage the dressing into the kale, until it’s broken down, about 20 seconds.
- Next, add in the onion, dried cranberries, walnuts and parmesan cheese. Mix the kale salad together well. Give it a taste and add any extra lemon juice or salt, if needed.
- Toast the bread using a toaster, oven or a skillet on the stovetop. Place toast onto your plate and top with a few slices of avocado. Give the avocado a light mash, using a fork, and then sprinkle with a little bit of salt and black pepper. Top with a big spoonful of the kale salad and garnish with some extra parmesan cheese. These fresh toasts are best when enjoyed immediately.
Recipe Frequently Asked Questions
- Make this recipe gluten free by using gluten free bread.
- Make this recipe vegan by using vegan parmesan cheese or a sprinkle of nutritional yeast. You can also omit the cheese all together, if you prefer.
- What bread is best for avocado toast? Any kind of bread will work well, but personally, I love using sourdough for this recipe.
- Can avocado toast be made ahead of time? Unfortunately, avocado turns brown fairy quickly, once sliced, so I wouldn’t recommend making these toasts too far in advance. However, you can prepare the kale salad ahead of time.
- Can the kale be substituted? Yes, you can substitute the kale for a different kind of green, if you prefer. Anything from spinach to spring greens will work well.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Looking For More Easy Kale Recipes?
Easy Kale and White Bean Salad
Kale and White Bean Pasta with Parmesan
Garlicky Kale and White Bean Toast
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Kale Salad Avocado Toast
- Total Time: 15 minutes
- Yield: 4 1x
- Diet: Vegetarian
Description
You get the best of both worlds when you make my Kale Salad Avocado Toast recipe. It is a mash-up between two of my favorites, that just happen to go really well together. These kale salad toasts are packed with tons of fresh flavor and lots of important nutrients. They’re light and refreshing, while also being hearty and filling. Add white beans to the kale salad for extra protein and enjoy for breakfast, brunch or lunch.
Ingredients
- 1 medium sized bunch of curly kale (3-4 cups once diced)
- 1 1/2 tablespoons extra virgin olive oil
- Juice of 1/2 a lemon, or more if desired (about 1 tablespoon)
- 1/2 teaspoon tamari, or soy sauce
- 1/4 cup sliced red onion
- 1/4 cup dried cranberries
- 1/4 cup chopped walnuts
- 1/3 cup freshly grated parmesan cheese, plus more for garnish
- 1-2 large ripe avocados, peeled, pitted and sliced
- 4-6 slices of bread
- Salt and black pepper
Instructions
- Wash and dry kale leaves well and then use your hands, or a knife, to remove the stem. Use a large knife to chop the kale into small, bite sized pieces. Add chopped kale to a large mixing bowl and add in the olive oil, lemon juice, tamari, salt and black pepper. Use your hands to massage the dressing into the kale, until it’s broken down, about 20 seconds.
- Next, add in the onion, dried cranberries, walnuts and parmesan cheese. Mix the kale salad together well. Give it a taste and add any extra lemon juice or salt, if needed.
- Toast the bread using a toaster, oven or a skillet on the stovetop. Place toast onto your plate and top with a few slices of avocado. Give the avocado a light mash, using a fork, and then sprinkle with a little bit of salt and black pepper. Top with a big spoonful of the kale salad and garnish with some extra parmesan cheese. These fresh toasts are best when enjoyed immediately.
Notes
This is one of those recipes where you don’t really have to measure each ingredient out exactly, especially when adding the kale salad dressing ingredients in. Add a little at a time, give it a taste and then you can add more if you need.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Breakfast, Vegetarian
- Method: toasting
- Cuisine: American
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