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My Favorite Oil-Free Kale Salad

An almond butter-avocado dressing takes away the bitterness of kale, and creates a delicious, colorful salad that's super healthy for your gut!

Course Salad
Keyword kale salad, oil-free, wfpb
Prep Time 15 minutes
Servings 4 large servings
Author Faithful Plateful


  • 1 bunch kale
  • 2 tsp soy sauce (or alternative like tamari, liquid aminos)
  • 1 large handful spinach or spring mix
  • 1 stalk celery
  • 1 carrot
  • 1 apple
  • 1-2 green onions
  • 2 TBSP chopped walnuts or sunflower seeds
  • 1/4 cup raisins, craisins, or other dried fruit (optional)


  • 1/2 avocado
  • 2 TBSP almond butter
  • 1 TBSP soy sauce


  1. Wash the kale thoroughly and de-stem it by pinching the stem and sliding the leaves off. Chop small. Put into a bowl and pour the 2 tsp soy sauce on it. Massage the soy sauce in with clean hands until kale is bright, more limp, and takes up less volume in the bowl.

  2. In a small bowl, mash the avocado and stir in the almond butter until creamy and smooth. Add in the soy sauce. Mix the dressing with the kale until evenly coated.

  3. Chop the celery and apple, grate the carrot, slice the green onions, and toss all the ingredients together.

    Add salt and pepper to taste.

    Enjoy! Keeps well for about 1 day.