Skinny Guacamole Salad

Author Karen Gibson


for the salad:

  • 6-7 kale leaves thick stems removed (I used lacinato/dinosaur kale)
  • olive oil
  • 1/2 small avocado diced
  • fresh lime juice from about 1/2 lime
  • 3-6 cherry or grape tomatoes diced
  • 1/2 red bell pepper diced
  • 1/2 corn thawed, if frozen
  • 2 green onions chopped
  • 1 tablespoon cilantro minced (about 6 stems)
  • salt

for the citrus-cilantro vinaigrette:

  • 2 tablespoons fresh blood orange juice about 1/2 of an orange
  • 1 tablespoon fresh lemon juice about 1/2 of a medium lemon
  • 1 tablepoon white wine vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1 teaspoon minced cilantro


  • In a large bowl, tear the kale into bite-sized pieces. Drizzle with just a touch of olive and sprinkle very lightly with salt. Use your fingertips to rub the leaves, working in the oil and the salt. Keep massaging until the kale is soft and silky, and has turned a brighter green. Toss the avocado dices with lime juice and a big pinch of salt. Add the avocado, tomatoes, peppers, corn, green onions, and cilantro to the kale and toss well.
  • For the vinaigrette, whisk all ingredients together in a small bowl. Drizzle the vinaigrette over the salad and serve.