Recipe: Keto Kale Salad with Avocado Oil & Vinegar Dressing


The hearty roughage of kale, satiating creaminess of avocado, clean and crisp snap of cucumber, and chewy lean protein. Accented by Primal Kitchens oil and vinegar and a sprinkle of granulated garlic, onion, poppy and sesame seeds, this salad doesn’t set the common alluring traps of cheese and bacon to entice eaters. Rather, the simplicity of six real-food ingredients is the only exclamation mark necessary; pull out this stalwart whenever you crave basic nourishment without frills.  


Time: 5 minutes

Servings: 2


  • 4 cups kale
  • ½ cucumber, sliced
  • ½ avocado, sliced
  • 1 chicken breast, cooked and sliced
  • 4 tablespoons Primal Kitchen Avocado Oil & Vinegar 
  • salt and pepper to taste



  • Wash and dry the kale and cucumber. 
  • Tear the kale leaves from the stems. Cut kale leaves into bite-sized pieces. Dice the kale stems.
  • Place kale leaves and stems in a large bowl. Top with cucumber, avocado, and chicken slices. 
  • Drizzle with avocado oil & vinegar dressing. Sprinkle with seasoning mix. Enjoy!


Recipe by Primal Kitchen.