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Kale and Avocado Salad

Makes 1 serving

1 avocado
2 1/2 cups kale leaves
3 Tbsp Lemon Vinaigrette (see recipe)
1/3 cup sliced red onion

Cut the avocado in half and discard the pit. Using a spoon, remove the avocado flesh from the outer skin; cut into 1/2-inch cubes and set aside.

Remove the center ribs from the kale leaves and cut them into 1 1/2- to 2-inch pieces. Kale is best when lightly massaged to take away some of the toughness, so place the leaves in a bowl and gently rub them together with your hands to soften them. Be careful not to massage them too much, especially if you're planning to eat the salad toward the end of the coming week.

Layer the ingredients in a quart-size Mason jar, starting with your dressing, then adding the onion and the kale. Finish with the diced avocado on top. Seal and refrigerate until ready to use.

Note: Avocados will last about 3 days in a jar, but it depends on the avocados' freshness. Don't use super ripe avocados if you're not planning on eating the salad the next day.

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