Baby Kale Avocado Salad with Parmesan

This content originally appeared on Low Carb Yum. Republished with permission.

Want to make a yummy, healthy salad in a flash? This recipe for Baby Kale Avocado Salad with Parmesan takes only minutes to prepare! 

Crazy for Kale?

The popularity of kale really blew up. Who would have ever thought it’d be a staple ingredient for healthy smoothies.

And when I roast it in the oven, it turns into a pleasing, crunchy, satisfying treat that I don’t have to feel guilty about.

My favorite spot for this leafy green is in soups and salads.

I think it’s great that this healthy veggie has been featured in so many creative recipes. But I think raw kale, in its most stripped-down element, is sublime just the way it is.

Especially when you’re making a Baby Kale Avocado Salad with Parmesan cheese. So let’s dig in and see how easy this recipe is.

How to Make Baby Kale Avocado Salad with Parmesan

It couldn’t be easier to make this tasty low-carb salad recipe. All you do is toss together baby kale, sliced almonds, avocado, bacon, and Parmesan cheese in a big bowl (photos 1-6).

Then I like to top is off with my olive oil and balsamic vinegar salad dressing (photo 7). Of course, you can use any vinaigrette that you like or choose another favorite low-carb salad dressing.

I also like to dress up the top with some additional grated Parmesan cheese and bacon (photo 8).

This salad is so easy to make. And because it contains a lot of good fats, you really can eat it as if it were an entree.

I think one of the best ways to slim down is to eat a dense salad for lunch and dinner at least a few days a week.

But if nothing else, this recipe is perfect for those times when you’re making something quick for your family. Or for when you’re hosting another couple.

Enjoy this super simple salad!


Baby Kale Avocado Salad with Parmesan

Need to make a yummy, healthy salad in a flash? Give this for baby kale and avocado salad a try. It whips up super quick.
Course Salad
Cuisine American
Keyword Avocado, Bacon, Easy, Kale
Prep Time 5 minutes
Servings 4 people
Calories 389kcal
Author Lisa MarcAurele of Low Carb Yum


5 ounces baby kale and/or baby spinach1/2 cup almonds sliced1 medium avocado diced8 slices bacon cooked and chopped1/2 cup Parmesan cheese1/2 cup Olive Oil and Balsamic Vinegar Salad Dressing see recipe notes


In large bowl, combine baby kale, sliced almonds, avocado, bacon and Parmesan cheese.
Blend in salad dressing and serve.


It’s best to reserve some bacon and Parmesan cheese to sprinkle on top.

Nutritional data is calculated served with dressing.

Click here to view the Olive Oil and Balsamic Vinegar Salad Dressing recipe.


Sodium: 615mg | Calcium: 197mg | Vitamin C: 0.1mg | Vitamin A: 115IU | Sugar: 1g | Fiber: 2g | Potassium: 323mg | Cholesterol: 37mg | Calories: 389kcal | Saturated Fat: 9g | Fat: 34g | Protein: 14g | Carbohydrates: 7g | Iron: 1mg

Please note that the nutritional information may vary depending
on the specific brands of products used. We encourage everyone to check specific
product labels in calculating the exact nutritional information.

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