Rarely can a dish that actually tastes good satisfy such diverse dietary requirements: raw, vegan, and paleo-friendly. A winner all around. Not only that, but its colorful and rich in antioxidants. So this is my go-to dish for potlucks or anytime I need a quick and easy kale recipe. 

Original recipe from RenegadeHealth.com

Creamy Curried Kale Salad

1 Large avocado, ripe
1 Teaspoon to 1 Tablespoon lemon juice
1 Tablespoon curry powder
1 Bunch kale, de-ribbed and leaves coarsly chopped
1/2 Teaspoon salt 
1 Tablespoon olive oil
5 Large cherry tomatoes, quartered, or any brightly color veggie you’d like to add, such as bell peppers


  1. In a small food processor, blend the avocado, lemon juice and curry powder until smooth. Taste and adjust if needed.
  2. In a large bowl, massage the kale with olive oil and salt until softer and darker in color.
  3. Toss the kale with the avocado blend, and fold in veggies.

Serve immediately or chill covered in fridge until ready to eat.

Sometimes I load it up with lots of other veggies in addition to tomatoes: bell peppers, carrots, jicama, sliced zucchini, etc.  In which case, I make some more avocado-curry mix to coat the extra veggies or dilute with lemon juice.


P.S. What can I say, I mentioned I’ve been a little obsessed with kale and turmeric lately (curry powder has turmeric in it.)