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This kale spinach salad is a fresh salad made with tender baby spinach, finely chopped kale, creamy avocado, bright lemon juice, and good olive oil tossed together in one bowl for a simple but nourishing dish. There’s no actual cooking involved, just a quick massage of the kale to soften it slightly before folding it with the spinach and dressing everything in citrus and olive oil. All ready to go in just 10 minutes.
This kale spinach salad with avocado is ready in 10 minutes, requires zero cooking, and gets its creamy texture from ripe avocado instead of a heavy dressing. You combine chopped kale, baby spinach, sliced avocado, fresh lemon juice, and good olive oil in one bowl, give the kale a quick 30-second massage to soften it, then serve immediately. The result is a bright, satisfying salad that works as a light lunch, a dinner side, or the base for a bigger meal when you add a protein on top. I first had a massaged kale salad when I created this Massage Kale Salad with Lemon Dressing and was hooked!
Why You’ll Love This Recipe
TI’ve made a lot of kale salads over the years (check my kale salad with cranberries if you’re a fellow kale fan), and this one is the one I keep coming back to on busy weeknights. What I love most is the simplicity of how it’s dressed, no blender, no whisking, no separate bowl. The avocado does the work of a creamy dressing on its own, while the lemon and olive oil give it that bright, Mediterranean character I grew up with. No heavy bottled dressing needed, which means the actual flavor of the kale and spinach comes through.
Why use both kale AND spinach? This is the question I get most often. Kale adds heartiness and holds its structure, it won’t wilt down the way spinach does. Spinach softens the overall bite and balances kale’s slightly bitter chew. Together they create a salad that’s filling enough to eat as a meal but light enough to serve alongside almost anything. Using one green alone just doesn’t hit the same way.
Ingredients You’ll Need
This spinach avocado salad relies on a few fresh ingredients to really shine
- Kale: Remove the tough stems and chop the leaves. Kale adds heartiness and makes the salad more filling.
- Fresh spinach: Baby spinach is ideal. It softens the overall texture and balances the kale.
- Ripe avocado: Creamy and rich, it turns this into more than just a bowl of greens.
- Fresh lemon juice: Brightens the salad and helps reduce kale’s bitterness.
- Lemon zest: Adds extra citrus aroma and flavor.
- Olive oil: A good-quality olive oil forms the base of the dressing.
- Fresh cracked black pepper: Adds subtle warmth.
- Optional pinch of salt and parmesan: Parmesan adds a savory finish.
Ways to Modify this Kale Avocado Salad
- Protein: Add grilled chicken, baked salmon, or a soft-boiled egg on top to turn this into a full meal. Chickpeas are my go-to vegetarian option.
- Cheese: Swap the parmesan for crumbled feta to lean further into the Mediterranean flavor profile, or use goat cheese for a slightly richer, creamier finish. Both work well with lemon.
- Vegetables: Oven roasted tomatoes or marinated tomatoes add a lot of flavor with very little effort. Thinly sliced radish or bell pepper adds crunch.
- Herbs: Fresh dill or flat-leaf parsley are my top picks here. Both pair well with lemon and olive oil and give the salad a brighter, more herby character.
- Fruit: A handful of dried cranberries, sliced pear, or apple adds a slightly sweet contrast that works especially well if you’re adding salty cheese or olives.
- Nuts/Seeds: Pine nuts are classic. Toasted walnuts or sunflower seeds work well too and add good texture without overwhelming the greens.
- Briny additions: Lemon marinated olives or quick pickled red onions add a punchy, acidic note that cuts through the richness of the avocado.
How to Make Kale Spinach Salad
Step 1: Add the chopped kale to a large bowl first. Drizzle the olive oil and lemon juice directly over the kale and use your hands to massage it for about 30 seconds, squeezing gently until the leaves soften slightly and turn a deeper green. This step is the difference between tough, bitter kale and tender, flavorful kale, don’t skip it. Once the kale is massaged, add the fresh spinach and toss everything together.
Step 2: Divide the greens onto two plates, creating an even bed of mixed leaves. Top each plate with sliced avocado.
Step 4: Sprinkle with parmesan (if using), fresh cracked black pepper, and lemon zest. Serve immediately for the freshest texture.
Tips for the Best Kale and Spinach Salad
- If your kale is very tough, you can gently massage it with the olive oil and lemon juice for about 30 seconds before serving to soften the leaves and mellow any bitterness.
- You can easily make this for four people- just double the recipe!
- This salad is especially perfect in the warmer months, spring lunches, summer cookouts, or as a light side dish for weeknight dinners. It feels elevated enough for guests but simple enough for everyday meals.
- If you’d like to turn this kale spinach salad into a more filling main dish, add a simple protein on top. Grilled chicken, baked salmon, or even a scoop of cooked quinoa all work very well with the lemon and olive oil.
What to Serve with this Kale Spinach Salad
- chicken: I love pairing chicken with this salad. Try my Easy Baked Chicken Tenders, Mediterranean Chicken or this Chicken Souvlaki Recipe.
- beef: try pairing these Mediterranean Beef Kabobs, Grilled Flank Steak with Dry Rub, Mediterranean Zucchini Boats or these Mediterranean Steak Bites.
- seafood: pair this lettuce salad with Mediterranean Salmon Cakes, Baked Cod with Lemon or this Pan Seared Greek Salmon.
Storage & Make Ahead Tips
- If you’d like to prep ahead, you can wash and chop the greens in advance and store them dry in the fridge. Toss with the olive oil and lemon juice right before serving for the best flavor and texture.
- Keep the avocado separate and add it just before serving to prevent browning. The dressed kale and spinach can be stored in an airtight container in the fridge and are best enjoyed the same day for the freshest texture. After a day, the spinach may begin to wilt.
This salad pairs with just about anything, which makes it perfect for busy weeknights or gatherings. Serve it alongside grilled proteins like my ranch chicken thighs, or with a comforting bowl of lemon chicken orzo soup. It’s the kind of salad that fits easily into any meal plan.
Recipe FAQs
Yes! If the kale feels firm or thick, massaging it briefly helps reduce bitterness and improve texture.
To keep the avocado from browning add a squeeze of lemon juice or lime juice to the salad and the avocado. The acidity helps to slow oxidation.
Kale and spinach do different things in this salad. Kale is hearty and holds its shape, it won’t wilt under the dressing the way spinach does, which means the salad holds up better if you’re making it ahead or serving it at a gathering. Spinach adds a softer, more delicate texture that balances kale’s slightly chewy bite. Using both gives you a salad that’s satisfying and filling without feeling heavy. If you only have one on hand, either will work, but the combination is noticeably better.
More Kale Salad Recipes
Vegetarian
Crunchy Kale Slaw
Mediterranean
Kale Caesar Salad
Mediterranean
Kale Chickpea Salad
Salads
Kale Cucumber Tabbouleh
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Kale Spinach Salad with Avocado
Ingredients
- 2 ripe avocados, pitted and sliced
- 2 cups fresh spinach leaves
- 2 cups kale, stems removed and chopped
- Zest of 1/2 Lemon
- 1 1/2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon Fresh Cracked Black Pepper
- Tiny Pinch of Sea Salt, optional
- 3 tablespoons fresh parmesan , grated
- crushed red pepper, optional
Instructions
- In a large bowl toss together the kale and spinach with the olive oil and lemon juice.
- Portion half of the salad mixture on to two separate plates. Top each bed of greens with half of the sliced avocado. Sprinkle each salad with parmesan, black pepper, and lemon zest. You also can add other spices like crushed red pepper or z'atar for extra flavor.
- Serve immediately.
Notes
- If you’d like to prep ahead, you can wash and chop the greens in advance and store them dry in the fridge. Toss with the olive oil and lemon juice right before serving for the best flavor and texture.
- Keep the avocado separate and add it just before serving to prevent browning. The dressed kale and spinach can be stored in an airtight container in the fridge and are best enjoyed the same day for the freshest texture. After a day, the spinach may begin to wilt.
- If your kale is very tough, you can gently massage it with the olive oil and lemon juice for about 30 seconds before serving to soften the leaves and mellow any bitterness.
- This salad is especially perfect in the warmer months, spring lunches, summer cookouts, or as a light side dish for weeknight dinners. It feels elevated enough for guests but simple enough for everyday meals.
- If you’d like to turn this kale spinach salad into a more filling main dish, add a simple protein on top. Grilled chicken, baked salmon, or even a scoop of cooked quinoa all work very well with the lemon and olive oil.
- Swap the parmesan for crumbled feta or a pinch of za’atar to give this a more distinctly Mediterranean character.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is easy and a great salad option.
This is my kind of salad, looks amazing, kale and spinach are so good together and the dressing with the avocado goodness on top, YUM!
Thank you and Happy Easter.
I feel healthier just LOOKING at this salad! Such green goodness. Pinned.
What a beautiful salad! I’m not a juice girl either 🙂
What a lovely looking salad. If you’re looking for anymore guest posts, I’d love to submit something. Let me know. Sandy