Sometimes you want something simple, clean and fresh. This salad fits that bill nicely. I am not a big fan of raw kale most of the time, but with this curry dressing it was absolutely delicious. The fresh crisp apple provides a burst of sweetness balanced by the avocado. I think the key here is to tossing the kale well so that the dressing is well distributed, as you can see in the picture Chef Ann massaged the dressing into the kale. Try this salad as an option on a brunch buffet, or with soup for a light lunch. Or it would be really tasty with some grilled chicken on top for a delicious dinner. Give it a try and let us know how it turned out!

And don’t forget to order some Enlightened Curry Powder (AIP)

Kale & Avocado Salad with Ginger Curry Dressing (AIP)
Serves 4
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Total Time
10 min
Total Time
10 min
  1. 2 cups coconut milk
  2. 1 tablespoons POTG curry powder
  3. 1 inch piece fresh ginger finely chopped
  4. 2 cloves fresh garlic minced
  5. 1 Tablespoon honey
  6. 2 Tablespoons lemon juice
  7. 2 teaspoons coconut aminos
  8. Using an immersion blender, puree until very smooth.
  1. 16 oz baby kale, washed and torn into bite sized pieces
  2. 2 avocados, removed from skin and sliced
  3. 1 red onion, peeled and sliced thinly
  4. 2 green apples, peeled and sliced
  1. Add dressing ingredients to a bowl and incorporate using an immersion blender
  2. Toss your salad greens with the dressing
  3. Place dressed greens on plate
  4. Add toppings to each plates and serve chilled
Paleo on the Go Test Kitchen

Kale & Avocado Salad with Ginger Curry Dressing (AIP)