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Kale, avocado and raspberry salad

With the perfect balance of fruit and veg, this fresh salad from Hälsa Nutrition is a delicious recipe for you to try.

You’ll love how the sweetness of the raspberries work with the sour lemon juice and tangy goats cheese to create a wonderful selection of flavours.

Super quick to make, this salad makes a great side dish for grilled chicken or cooked quinoa.

Nutritional content

Servings: 6 people

Prep time: 15 minutes


  • 60ml extra virgin olive oil

  • 3 tbsp lemon juice

  • 1 tsp sea salt

  • 1 tbsp honey

  • 400g kale, washed, de-stemmed & chopped

  • 150g raspberries

  • 1 avocado, diced

  • 60g goats cheese

  • 30g sunflower seeds or pumpkin seeds


  1. Put the oil, lemon juice, salt and honey in a small bowl. Whisk well.

  2. Put the kale in a large bowl, then pour the dressing over it.

  3. Massage the kale for a couple of minutes until it begins to wilt.

  4. Add the rest of the ingredients to the bowl.

  5. Toss everything together well, then serve.


Vegan: To make this dish vegan, we recommend using a vegan-friendly goats cheese, or substituting it for tofu.

To store: Once this salad is ready, put it in an airtight container and keep it in the fridge for up to one day.


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