Turns out, I didn’t not like kale, I just didn’t know how to use it! Also turns out, it is super easy to handle and makes an awesome salad base. The trick is to gently massage it with a little oil and/or something acidic, like citrus juice or vinegar. It transforms thick, rough kale leaves into soft and juicy, also significantly reducing them in volume. The taste becomes more subtle, making it suitable for many different pairings.

The Flavour Affair:

Kale + Walnut Oil + Vinegar + Honey Mustard + Avocado + Bell Peppers + Tomatoes + Parmesan

This savory combination has distinctive warm, earthy notes that create a very comforting feel. Walnut oil, vinegar and mustard are whisked together to create a light vinaigrette, that you can use to both massage the kale and drizzle over as a dressing.

Kale: I use fresh kale, stems removed, leaves thoroughly washed.

Walnut Oil: unrefined flavourful oils work wonders in salads. Walnut oil in particular is rich, buttery, and subtly bitter. Its earthy undertones blend in very well with savory kale, nutty avocado and smoky bell peppers.

Vinegar: the acidity adds an enlivening touch and helps soften the thick kale leaves. Red or balsamic vinegar works best in combination with walnut oil.

Honey Mustard: both pungent and sweet, it makes the vinaigrette’s overall flavour more balanced.

Avocado: adds substance and creates a nice variation in texture. I like bigger slices – they hold the shape better and don’t get smeared all over.

Bell Peppers: roasted bell peppers are sweet, creamy and have that smoky quality that immediately adds depth and dimension. I normally use baby bell peppers – they cook very fast and are perfect in size.

Cherry Tomatoes: juicy and tart, they offer a nice variation in both texture and flavour – and a pop of colour!

Parmesan: rounds off the flavours with a salty finish.

You can also garnish the salad with some roasted walnuts – they will further accentuate the bitter, earthy accents and add a crunch.

Preparation Tips for Kale Salad with Avocado, Roasted Bell Peppers and Parmesan

• Bell peppers take the longest to prepare, so start with them! Remove the stems and the seeds, drizzle with a little olive oil and season with rock salt. Send into the oven for about 15 minutes at 210C or pop into the air fryer.
• While the peppers are roasting, make the vinaigrette: whisk together 4 tbsp of walnut oil with 1 tbsp of red or balsamic vinegar and 1/2 tsp honey mustard.
• Place kale leaves into a large bowl and add 3/4 of the vinaigrette. Gently massage the leaves until they have softened and reduced in volume. You’ll see the green colour really popping up!
• Once the bell peppers are ready (charred and softened), allow to cool slightly and peel off the skin. Cut into halves or quarters.
• Halve the cherry tomatoes and add to the bowl along with the bell peppers. Gently mix to combine.
• Arrange the kale, tomatoes and bell peppers on a serving place. Slice the avocados and tuck them in. I prefer to do it this way to make sure avocado holds shape.
• If using walnuts, scatter them over the salad. Sprinkle some grated parmesan and drizzle over the remaining dressing. Alternatively, instead of the dressing you can add a few more drops of pure walnut oil.

Also, za’atar seasoning would work really well in this salad. I just didn’t have any left 🙂 If I did, I’d mix some with walnut oil and dip avocado slices into it before tucking them into the salad.

Looking for more delicious salad ideas? Make sure to explore my collection! I have plenty of vegetarian options, including, but not limited to:

Roasted Beets and Persimmon Salad

Orange, Tomatoes and Avocado Salad

Asian Cucumber and Kale Salad

Butternut Carpaccio with Orange Glaze

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Kale Salad with Avocado, Roasted Bell Peppers and Parmesan

A delicious and healthy mix of bitter-y kale, nutty avocado, sweet roasted peppers, tomatoes and parmesan tossed with a delicate walnut oil vinaigrette.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Servings 2 people

Equipment

• 1 roasting tray or air fryer
• 1 large bowl
• 1 Serving plate

Ingredients

  

• 300 g kale
• A handful of cherry tomatoes halved
• 1 avocado sliced lengthwise
• 6-8 baby bell peppers
• Grated parmesan cheese
• Roasted walnuts for garnish optional

For the vinaigrette:

• 4 tbsp walnut oil unrefined
• 1 tbsp balsamic or red wine vinegar
• 1/2 tsp honey mustard
• 1/4 tsp rock salt

Instructions

 

• Remove the stems and seeds of the bell peppers. Drizzle with olive oil and season with some rock salt.
• Roast in the oven or air fryer at 210C for 15 minutes.
• Let cool and peel, then cut into halves or quarters.
• Make the vinaigrette by whisking together 4 tbsp of walnut oil, 1 tbsp of vinegar, 1/2 tsp of honey mustard and 1/4 rock salt.
• Thoroughly wash the kale leaves and pat dry.
• Place them into a large bowl and add 3/4 of the vinaigrette.
• Gently massage the leaves until they’ve softened and shrunk.
• Add tomatoes, sliced bell peppers and mix to combine. Transfer to a serving plate.
• Tuck in avocado wedges, scatter over some toasted walnuts and a table spoon of parmesan.
• Season with the remaining dressing and/or a few drops of the walnut oil itself.

Notes

• If you have za’atar seasoning, mix a tea spoon into some walnut oil and brush the avocado wedges with the mixture before tucking them into the salad.