Baby Kale Salad with Avocado-Lime Dressing Recipe

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Baby Kale Salad with Avocado-Lime Dressing Recipe
Baby Kale Salad with Avocado-Lime Dressing Recipe photo by Taste of Home
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Baby Kale Salad with Avocado-Lime Dressing Recipe

Read Reviews
5 1 1
Publisher Photo
We pull a bunch of ingredients from our garden when we make this salad of greens, zucchini and sweet onion. The yogurt dressing layers on big lime flavor. —Suzanna Esther, State College, Pennsylvania
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 6 cups baby kale salad blend
  • 1 cup julienned zucchini
  • 1/2 cup thinly sliced sweet onion
  • 1/2 cup fat-free plain yogurt
  • 2 tablespoons lime juice
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 medium ripe avocado, peeled
  • 3 green onions, chopped
  • 2 tablespoons minced fresh parsley

Directions

In a large bowl, combine salad blend, zucchini and sweet onion. Place remaining ingredients in blender; cover and process until smooth. Divide salad mixture among four plates; drizzle with dressing. Yield: 4 servings (3/4 cup dressing).
Originally published as Baby Kale Salad with Avocado-Lime Dressing in Taste of Home April/May 2016, p28

Nutritional Facts

1-1/2 cups salad with 3 tablespoons dressing: 74 calories, 3g fat (1g saturated fat), 1mg cholesterol, 197mg sodium, 10g carbohydrate (4g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

  • 6 cups baby kale salad blend
  • 1 cup julienned zucchini
  • 1/2 cup thinly sliced sweet onion
  • 1/2 cup fat-free plain yogurt
  • 2 tablespoons lime juice
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 medium ripe avocado, peeled
  • 3 green onions, chopped
  • 2 tablespoons minced fresh parsley
  1. In a large bowl, combine salad blend, zucchini and sweet onion. Place remaining ingredients in blender; cover and process until smooth. Divide salad mixture among four plates; drizzle with dressing. Yield: 4 servings (3/4 cup dressing).
Originally published as Baby Kale Salad with Avocado-Lime Dressing in Taste of Home April/May 2016, p28

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MY REVIEW
annrms User ID: 2649709 249243
Reviewed Jun. 9, 2016

"We really enjoyed the dressing for this salad. It was very easy to make. I used slivers of Tuscan kale instead of baby kale because that's what I had. I didn't have zucchini, so I added thinly sliced Kirby cukes. I'm thinking this dressing would be great in a pasta salad! It's keeper!"

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