You get the best of both worlds with this Kale Salad Avocado Toast. It’s a simple mash-up of two favorites that complement each other perfectly. These toasts are full of fresh flavor and nutritious ingredients—light and refreshing yet hearty and satisfying. Add white beans for extra protein and enjoy for breakfast, brunch, or lunch.
Avocado toast and kale salad might feel overexposed to some, but combined they make a dish worth repeating. When I had all the ingredients on hand, I threw them together and loved the result—so I had to share. This kale salad avocado toast is especially nice in warm weather and makes a great quick meal for any time of day.
Why You’ll Love This Healthy Breakfast Recipe
- Easy to make – Ready in about 10–15 minutes with no stove-top cooking required (aside from toasting). Ideal for an effortless summer breakfast.
- Packed with nutrients – Kale brings fiber and iron, avocado supplies healthy fats, and using whole grain bread adds extra fiber and micronutrients.
- Versatile for meals – Works well for breakfast, brunch, or a light lunch. Add beans or hummus for more protein to make it more filling.
Avocado Toast Recipe Tips
- Add extra protein by stirring white beans into the kale salad or spreading hummus on the toast.
- Toast the bread well so it holds up to the avocado and salad. A nicely browned crust also deepens the flavor.
- Customize the salad with extra vegetables, nuts, seeds, dried fruit, or different greens to suit your taste.
Kale Salad Avocado Toast Ingredients and Substitutions
- Kale – Curly kale is used here and is chopped small for easy eating. Any tender greens (spinach, spring mix) can be substituted.
- Onion – Thinly sliced red onion adds bite, but yellow or sweet onion will work.
- Dried cranberries – For color and sweetness. Dried cherries, dates, or fresh apple pieces are good alternatives.
- Parmesan cheese – Freshly grated is ideal; pre-grated or a crumbly cheese like feta or goat cheese can be used instead.
- Walnuts – Provide crunch and healthy fats. Swap with almonds, pecans, or seeds if preferred.
- Dressing – Simple mix of olive oil, lemon juice, tamari (or soy sauce), salt, and pepper keeps flavors bright.
- Avocado – Use ripe avocados for creamy texture. If unavailable, prepared guacamole or hummus can be substituted.
- Bread – Any bread will work; sourdough is a great choice for flavor and structure.
How To Make Kale Salad Avocado Toast
- Prepare the kale: Wash and dry the leaves, remove stems, and chop into small, bite-sized pieces. Place chopped kale in a large bowl and add olive oil, lemon juice, tamari, salt, and black pepper. Massage the dressing into the kale for about 20 seconds until the leaves soften.
- Build the salad: Stir in sliced onion, dried cranberries, chopped walnuts, and grated Parmesan. Taste and adjust lemon or salt as needed.
- Assemble the toast: Toast bread in a toaster, oven, or skillet. Top each slice with avocado slices, lightly mash with a fork, and season with salt and pepper. Spoon a generous amount of the kale salad over the avocado and finish with extra Parmesan if desired. Serve immediately for best texture and flavor.
Recipe Frequently Asked Questions
- Gluten free? Use gluten-free bread to make the recipe gluten free.
- Vegan? Replace Parmesan with vegan cheese or nutritional yeast, or omit the cheese entirely.
- Best bread for avocado toast? Any sturdy bread works; sourdough is a personal favorite for texture and flavor.
- Can it be made ahead? The kale salad can be prepared in advance, but assembled toast should be served promptly—sliced avocado browns quickly.
- Can kale be substituted? Yes—spinach, arugula, or mixed greens are suitable alternatives.
Have a question I didn’t cover? Ask in the comments below and I’ll respond as soon as I can.
Looking For More Easy Kale Recipes?
Kale Pesto Recipe
Easy Kale and White Bean Salad
Chickpea Curry with Kale
Kale and White Bean Pasta with Parmesan
Garlicky Kale and White Bean Toast
Kale Salad Avocado Toast
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- Author: She Likes Food
- Total Time: 15 minutes
- Yield: 4
- Diet: Vegetarian
Description
You get the best of both worlds when you make this Kale Salad Avocado Toast. It’s a mash-up of two favorites that pair beautifully, offering bright, fresh flavors and satisfying texture. Enjoy it for breakfast, brunch, or a light lunch.
Ingredients
- 1 medium bunch curly kale (about 3–4 cups once chopped)
- 1 1/2 tablespoons extra virgin olive oil
- Juice of 1/2 lemon (about 1 tablespoon)
- 1/2 teaspoon tamari or soy sauce
- 1/4 cup sliced red onion
- 1/4 cup dried cranberries
- 1/4 cup chopped walnuts
- 1/3 cup freshly grated Parmesan, plus more for garnish
- 1–2 large ripe avocados, peeled and sliced
- 4–6 slices bread
- Salt and black pepper, to taste
Instructions
- Wash and dry kale, remove stems, and chop into small pieces. Place in a bowl and add olive oil, lemon juice, tamari, salt, and pepper. Massage the dressing into the kale for about 20 seconds until leaves soften.
- Add onion, dried cranberries, walnuts, and Parmesan. Mix well and adjust seasoning with more lemon or salt if needed.
- Toast bread by your preferred method. Top each slice with avocado, lightly mash, and season with salt and pepper. Spoon on a large portion of kale salad and finish with extra Parmesan. Serve immediately.
Notes
Ingredient amounts can be adjusted to taste, especially the dressing—start small, taste, and add more as needed.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Breakfast, Vegetarian
- Method: Toasting
- Cuisine: American