Caraluzzi's Recipes

Kale Avocado Salad with Roasted Carrots

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6


  • 2 ripe fresh Hass avocados peeled, pitted and cubed
  • 1 lb. bag baby carrots
  • 1 Tbsp olive oil (try Caraluzzi’s Extra Virgin Olive Oil)
  • 1/2 tsp salt
  • 1/4 tsp Pepper (try Caraluzzi’s 5-Pepper Blend and Caraluzzi’s Sea Salt)
  • 1 15.5 oz. can chick peas drained
  • 1/3 cup coarsely chopped walnuts
  • 1 large bunch kale about 1 pound, stalks removed, leaves coarsely chopped
  • 2 Tbsp lemon juice
  • 1/4 cup grated Parmesan cheese optional


  • Heat oven to 400°F.
  • In a bowl, toss carrots, oil, 1/4 teaspoon of the salt, and pepper.
  • Transfer to a rimmed baking sheet; bake 20 minutes. Add chick peas and walnuts to pan, stir and return to oven.
  • Bake until carrots are brown and tender, an additional 5 to 10 minutes.
  • In a large bowl combine kale, lemon juice, remaining 1/4 teaspoon salt and half of the avocado.
  • Massage kale with both hands until the avocado is pureed and the kale softens and turns bright green, about 2 minutes.
  • Add half of the carrot mixture to the kale; toss.
  • Place in a large serving bowl. Top with remaining carrot mixture and avocado.
  • Season with Parmesan cheese, if desired.


Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Recipe and photo courtesy of