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Kale, Broccolini, Avocado & Grape Salad

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Time: 5-10 minutes to prepare dressing, 30+ minutes to soften kale, and approximately 30-45 minutes to prepare and serve salad.

Serves: 8 – 10

Inspired by: This was my attempt at closely replicating a unique and delicious salad I had at the Prado Restaurant at the Montelucia Resort in Phoenix. It was served with a crispy piece of salmon over the top.

Salad Dressing: I recommend using my Favorite Lemony Salad Dressing

Salad Ingredients:

  • 8-16 handfuls of chopped kale (any kind, perhaps a mix of Russian Red and Dinosaur)
  • 1-2 bunches broccolini (approximately 2 cups once cut into pieces)
  • 3 avocados, cut into small chunks 
  • 2 cups grapes halved
  • ½ cup sliced almonds, toasted
  • ½ – 1 cup aged Manchego or other hard salty cheese


  • Cut out the main vein of each kale leaf, and chop into 1 inch pieces or thin strips.
  • Massage some of the salad dressing (lemon juice/olive oil base) into the kale for 2-3 minutes to break it down and soften it – at least 30 minutes ahead but up to a day ahead. 
  • Cut just the tops off of the broccolini so it’s in small, tender, easy to eat pieces (you can also use some of the thinner/tender stems cut into 1 inch length for crunch). Blanch quickly (30 seconds), rinse with cold water, drain.
  • Toast the almonds in a pan over the stove or in a toaster oven until they are lightly browned.
  • Cut grapes in half – should yield about 2 cups after being cut.
  • When ready to serve, toss the kale, broccolini, grapes and ½ of the grated cheese with enough dressing to coat well.
  • Cut the avocado and gently toss separately in lemon juice or some dressing.
  • Lay the salad into a large shallow dish and top with the avocado, toasted almonds and remainder of the cheese.

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