Avocado Kale Salad


Happy Sunday Too Good Family, 

It is spring, which means the time for heavy comfort food is slowly dwindling! We don't know about you guys but as the weather warms up we tend to lean to meals that taste fresh and use a lot of vegetables that are in season! 

Today, we are sharing a recipe for an Avocado Kale Salad. This salad is hearty and includes some of our favorite superfoods. Kale & Avocado! 

Share your easy light spring recipes with us in the comments! 



  • 4 cups shredded kale
  • 1 large California Avocado


  • 3 tablespoons olive oil
  • 2 tablespoons sherry vinegar
  • 1 medium shallot, sliced
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper


  • 2 cups cooked chickpeas, rinsed and patted dry
  • 2 teaspoons olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

steps to yumminess

  1. Place the chickpeas on a sheet tray and toss with the olive oil, salt, and pepper. Place under the broiler. Shake the pan every 20 to 30 seconds and roast until the chickpeas have darkened in color and have a rattling sound, 2 minutes or so. 
  2. Whisk together the salad dressing you add a citrus such lemon or orange if you dont want to use the sherry vinegar. 
  3. Place the kale in a bowl and drizzle with the dressing. Let rest.
  4. Prepare the avocado by removing the pit, cutting into small cubes, and removing from the skin with the help of a spoon. Add to the bowl with the kale and toss. Toss in the chickpeas right before serving.

eat & live too good

the russell family