Avocado and Kale Salad: Recipe

Avocado and Kale Salad: Recipe

Chef Tina Barrat of Maya Café shows us how to whip up something nutritious, delicious and heat and meat free

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Foodie  Foodie Your Guide to Good Taste  on 14 May '16

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Avocado and Kale Salad

Serves: 2

Prep time: 40 mins


  • 225g curly kale 
  • 1 avocado
  • 1 lemon, juiced
  • 3 tbsp olive oil or avocado oil
  • pinch cayenne pepper
  • 1/3 tsp smoked paprika
  • 2 tsp hemp seeds
  • small handful salt


  1. Wash and dry the kale. Finely shred the leaves with a knife (keep the hard roots for your next juice). Sprinkle generously with salt and 'massage' the kale by rubbing until it feels softer.
  2. Set aside in the fridge for at least 20 minutes or overnight.
  3. Peel and roughly smash the avocado with a fork. Add the lemon juice, oil, cayenne pepper and paprika. 
  4. Take out the kale from the fridge and squeeze out any excess liquid. Add the kale to the avocado mixture and mix in.
  5. Adjust seasonings to taste and serve with a sprinkling of hemp seeds.

Styling by Jo Lorenz of lamaisondelorenz.comPhotography by Sophie Jin of www.todaytomorrowphotography.comIngredients and studio sponsored by Green Common and Kind Kitchen, a Central-based cooking studio available for meat-free cooking classes and demonstrations



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