Kale, Bean, and Avocado Salad


This salad is a good way for me to eat my kale as I’m not a big kale eater. It is also very healthy and yummy, so what more could I ask for? I first had it in one of the farmers markets I used to sell at in South Florida. I was attracted to the salad because of its vibrant colors and its refreshing look. I was indeed a happy customer once I tasted it, and so I recreated it at home, with some tiny changes, and now I get to share it with you as well.

Kale, Bean, and Avocado Salad


  • 1  bunch fresh kale, chopped into 2 inch wedges (leaves only)
  • 2 tbs olive oil
  • 4 cloves garlic, sliced
  • 2 cups cooked white beans
  • 2 medium tomatoes, sliced into small wedges
  • 1 large avocado, pitted and cut into 1 inch pieces
  • Lemon juice from 1 lemon
  • Zest from 1 lemon
  • Salt


  • Heat the oil in a saute pan and saute the sliced garlic on medium heat, until garlic is starting to brown. Remove from the heat.
  • In a large bowl combine all the ingredients and mix well. Allow all flavors to absorb for about an hour before serving.


Join the Conversation

  1. This sounds like a great recipe, have not had avocado and beans before but like the idea of it. Thanks for sharing

    1. It actually goes very well together. enjoy!

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