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Kale, Avocado and Hemp Seed Salad with Pickled Onions

by KellyPlowe  |  May 13, 2015

Kale, Avocado and Hemp Seed Salad with Pickled Onions
  1. PREP
  2. 25 m
  • COOK
  • 0 m
  • 25 m

Recipe courtesy of Registered Dietitian, Rachel Begun.



  • 1/2 cup Vinegar, Apple Cider
  • 1 tbsp Coconut Sugar
  • 1 1/2 tsp Sea Salt, Coarse, Mediterranean
  • 1 cup Water (filtered Tap Water)
  • 1 medium red onion
  • 1 shallot(s)
  • 1/4 cup Pure Lemon Juice
  • 1 tsp Dijon Mustard
  • 1 tsp Honey
  • 1 dash cayenne pepper
  • 1/2 cup extra-virgin olive oil
  • 1 dash salt and pepper
  • 5 cups Kale, Raw
  • 1/2 tsp sea salt
  • 2 fruit Avocado*
  • 2 tbsp Hemp Seed, Raw Shelled


1 Prepare pickled onions at least one hour ahead of preparing the salad. Whisk together the apple cider vinegar, sugar, sea salt and water until the sugar and salt completely dissolve. Place onions in a jar and pour vinegar mixture over. Cover and let sit at room temperature for at least one hour, up until 24 hours. Drain before using.
2 Puree shallot, lemon juice, Dijon mustard, honey and cayenne in a blender until smooth. Gradually add olive oil to blender until well combined. Season with salt and fresh pepper. Set aside.
3 Place kale in a bowl. Sprinkle sea salt onto the kale. Using your hands, thoroughly massage salt into the leaves until they soften and turn bright green, about 1-2 minutes.
4 Toss massaged kale with enough dressing to lightly, but thoroughly, coat.
5 Dice one avocado and add to salad along with hemp seeds. Toss to thoroughly combine.
6 Add an equal amount of kale salad to four plates. Use an avocado slicer to make even and thin slices of remaining avocado. Garnish each plate by piling pickled onions onto the middle of the salad and fanning three avocado slices on top of the onions. Sprinkle avocado slices with a dash of cayenne pepper (optional).
7 PC: JB325/iStock/Getty Images