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Baby Kale Salad with Avocado-Lime Dressing

We pull a bunch of ingredients from our garden when we make this baby kale salad with zucchini and sweet onion. The yogurt dressing layers on big lime flavor. —Suzanna Esther, State College, Pennsylvania
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings (3/4 cup dressing)


  • 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


  • 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 4 plates; drizzle with dressing.
Nutrition 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.

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Average Rating:
  • annrms
    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!