Avocado, Citrus, Kale

Grilled Kale and Cabbage Salad + Avocado, Citrus and Walnuts

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Grilled Kale and Cabbage Salad + Avocado, Citrus and Walnuts

Serves 4  | Prep Time: 15 minutes | Cook Time: 10 minutes

 A nice balanced winter salad. It’s creamy, fatty, acidic with lots of fiber. The addition of sardines sardines rounds it out.


For the avocado mayo

  • 1 avocado
  • Juice of 1 lime
  • 1 clove garlic
  • Squeeze of hot sauce (I love Yellowbird)
  • 1/2 cup extra virgin olive oil
  • Salt to taste
  • 1 bunch kale, stems removed (if desired) and chopped
  • 1/2 head savoy cabbage, sliced into 1/4-inch strips
  • Extra virgin olive oil
  • 3 seedless mandarins (like Satsuma or Paige), peeled and cut into 1/4-inch wheels or 1 cara cara orange
  • Avocado mayo (see above)
  • 1/2 cup toasted walnuts, roughly chopped
  • 1 avocado, halved and nicely sliced
  • 1 fresh lemon
  • Flaky salt
  • To serve: sardines (optional)

Chef Tips

There’s a lot of nutrition packed into the stems of the kale. But if you don’t like the fibrous texture by all means remove them. Feel free to add in some fresh herbs into the 🥑 mayo; a handful of cilantro, mint, basil and parsley would all be delicious.


Step 1 (for the avocado mayo)

Place all the ingredients in a blender and blend until smooth. Add a little water to if needed. Season with salt to taste.

Step 2

Preheat a grill pan (a regular cast iron pan would work too) over medium-high heat. Toss kale with a drizzle of olive oil and season with salt. Grill, stirring occasionally until barely wilted. Just to take the rawness out. Remove and place in a bowl. Repeat with the cabbage.

Step 3

Divide cabbage among four plates, top with kale and finish a few pieces of citrus and avocado. Sprinkle on some walnuts, flaky salt and a touch of freshly squeezed lemon juice.