Now this is what I call a salad.
I’m at that point in my pregnancy where salads are suddenly irresistible. Not just any salad — I want big, vibrant, crunchy bowls that feel substantial and fresh.
This grilled kale avocado salad has been my go-to. The combination of smoky grilled greens, creamy avocado dressing, crisp roasted chickpeas and crunchy garlic breadcrumbs hits every texture and flavor note I crave.
Early in pregnancy I had a brief moment where I wanted a Pittsburgh-style pile of iceberg, cheese, fries and a vinegary dressing. I tried it once and felt awful halfway through — thank goodness that phase passed. Now I’m into more elevated combinations: everything grilled, smoky, crisp and balanced.
I’ve loved grilled romaine for years because the grill brings a deep, smoky flavor that transforms simple greens. Kale responds beautifully to a quick char, too — it needs just a minute or so on high heat to develop a lot of flavor without losing its structure.
For this salad, the dressing is a creamy avocado blend. Usually I prefer simple oil-and-vinegar dressings — I adore vinegar and could drizzle it on salads by the spoonful — but this avocado-yogurt dressing is cooling and silky against the smoky kale. It’s surprisingly refreshing and works perfectly with the other components.
The avocado halves also get a quick turn on the grill, which adds a subtle char and deepens their flavor. Crispy roasted chickpeas bring a toasty, protein-rich crunch; if it’s unbearably hot where you are, you can skip roasting and use them straight from the can after draining and drying.
The real show-stealer is the brown butter garlic breadcrumbs. Toasty, garlicky crumbs add incredible texture and savory depth — they’re the surprise element that makes every bite exciting. This salad was designed with texture in mind: tender charred kale, silky avocado, juicy tomatoes, crisp chickpeas and crunchy breadcrumbs.
Yes, there are multiple steps: grilling the kale and avocado, making the dressing, preparing breadcrumbs and roasting chickpeas. It’s a bit of work, but each component is simple on its own, and you can leave out or simplify parts if you’re short on time.
If you do have the time and appetite, make everything — it comes together into a satisfying, showy salad perfect for a light dinner or a standout side.
Then sit down, dig in, and enjoy — maybe with a friend, maybe by yourself. Either way, it’s a salad worth savoring.
Grilled Kale Avocado Salad
4
45 mins
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Ingredients
- 1 head curly green kale
- 2 tablespoons olive oil
- Salt and pepper for sprinkling
- 1 avocado, sliced in half
- 1 cup cherry tomatoes, halved
Creamy Avocado Dressing
- 1 ripe avocado
- 1/3 cup plain Greek yogurt
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 to 1/3 cup olive oil
Brown Butter Garlic Breadcrumbs
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 cup torn crusty bread pieces
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
Crispy Chickpeas
- 2 cups cooked chickpeas (if canned, drain and rinse)
- 1–2 teaspoons olive oil or spray
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat your grill to the highest setting. Drizzle the kale with 1 tablespoon olive oil and massage it into the leaves. Season with salt and pepper. Drizzle the avocado with the remaining tablespoon of oil and season as well.
- Place the kale pieces on the grill along with the avocados, cut side down. Grill kale 1–2 minutes per side until charred, flipping once. Grill avocado until grill marks appear.
- Remove from the grill. Tear the kale leaves from the stems and toss with the avocado dressing to taste. Slice grilled avocado and arrange on top. Add cherry tomatoes, chickpeas, breadcrumbs and additional dressing if desired.
For the Creamy Avocado Dressing
- Place all dressing ingredients in a blender or food processor and puree until smooth.
For the Brown Butter Garlic Breadcrumbs
- Melt butter with olive oil in a saucepan. Add torn bread pieces and stir to coat. Sprinkle with garlic powder and salt. Cook over medium-low, stirring constantly, until crumbs are golden and toasty.
For the Crispy Chickpeas
- Preheat oven to 425°F (220°C).
- Pat chickpeas completely dry on paper towels and remove any loose skins.
- Spread chickpeas in a single layer on a baking sheet. Mist or toss with oil, season with salt and pepper. Bake 15 minutes, toss and flip, then bake another 15 minutes until crisp. Cool before using.
Salad
American
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And it’s so green!