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Kale Salad with Apricots, Avocado and Pecorino Cheese Recipe


  • 2 bunches of Kale, stemmed and roughly chopped into bite-sized pieces

  • 2 medium carrots, grated

  • 3/4 cup apricots, chopped into bit size pieces

  • 1 cup of cooked beans (cannellini or pinto beans)

  • 1/2 cup raw almonds

  • 2 Tbsp mint, finely chopped in chiffonade

  • 3 Tbs pecorino, or parmesan cheese, shaved

  • 1 Tbs extra virgin olive oil

  • 4 Tbs red wine vinegar

  • 1 avocado

  • salt and pepper


  • Chef’s knife

  • Mixing bowl

  • Medium pot

  • Cutting board

  • Grater


  1. Blanch (boil) the kale and carrots in a medium pot of boiling salted water for 1 min and spread on a cooling rack on top of a tray for 2 minutes. When cool, 2-3 minutes, add them in a medium-sized mixing bowl.

  2. In a mixing bowl, add the apricots, kale and beans. Add the vinegar and toss well for a couple of minutes. Add the olive oil and use your fingers to toss and rub everything together. Transfer the salad to a serving bowl.

  3. Just before serving, slice the avocado into cubes and spoon them over the salad. Add the almonds and cheese and serve.