Kale Basil Pistachio Salad

This kale basil pistachio salad offers an enticing display of finely chopped kale and basil, speckled with creamy avocado, roasted pistachios, and spicy scallions, tossed with olive oil and a fresh lemon squeeze that will leave you salivating for more, long after your last bite.

Kale basil pistachio salad

Kale Basil Pistachio Salad:

Serves 2-4 (depending on full meal or side salad) 

  • 6 cups finely chopped kale (ideally with ribs removed)
  • 2 cups finely chopped basil 
  • 3 tablespoons extra virgin olive oil 
  • 2 tablespoons fresh lemon juice (approximately 1 lemon) 
  • Pinch of sea salt
  • 1 avocado, pitted, peeled and divided in half 
  • 2 scallions (green onion), finely diced 
  • 2/3 cup dry-roasted pistachios, chopped coarsely  
  • Freshly cracked pepper, to taste


Finely chop the kale and basil and place in a bowl. Add the olive oil, lemon juice, and pinch of salt. Use your hands to massage the dressing into the kale and basil, helping the leaves to break down further by wilting. Add half of the avocado and massage the fruit into the salad for a creamy coating. 

Add the diced scallions and toss gently. Top with the remaining avocado (diced or sliced) and chopped pistachios. Finish with additional salt and a crack of freshly ground pepper if desired. 

To add an optional avocado rose on top of your salad:

Work with an additional half of an avocado, with skin and pit removed. Place the half concave-side down and thinly slice the avocado, careful to keep the overall shape intact. Place your hands on either side of the avocado and begin to elongate the slices, sliding your hands in opposite directions and pressing gently on each side. Once the avocado slices are completely elongated, choose one end and start to carefully roll it towards the opposite end, which ultimately creates a “petal” look. Consider watching a few videos online to perfect your technique.

Kale basil pistachio salad

Nutrition & Notes:

  • From a nutritional perspective, certain therapeutic foods are known for their cardiovascular benefits. Extra virgin olive oil contains polyphenols that can offer an anti-inflammatory effect. Greens such as basil and kale contain nitrates that act as vasodilators. Healthy fats (like avocado) are an essential component of the diet as they are required for the absorption of fat-soluble vitamins (such as vitamin K which is found in dark, leafy greens and plays an important role in blood clotting).
  • When choosing olive oil, look for brands like Lucini Italia, which contain 100% olives (no other oils are blended to dilute the product).
  • Don’t want leftover kale to go to waste? Consider making my kale basil pistachio pesto.

Kale basil pistachio salad


Material presented on this website should not be considered medical advice, nor should it be treated as such. Always speak to your doctor or qualified health provider to determine what’s right for your health plan before making changes to your diet or treatment plan.

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