Description
A vibrant and creamy Avocado Kale Caesar Salad paired with crispy Sweet Potato Fries.
Ingredients
Scale
- 1 avocado, divided
- 1/2 cup water
- 1/4 cup mayonnaise (optional)
- 2 small cloves garlic
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1 bunch kale, stems removed, chopped (5–6 cups)
- Parmesan cheese and/or pepitas for topping
- 2 medium sweet potatoes, peeled and cut into fries
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Cut the avocado in half. Reserve one half to be added later to the salad. In a blender, combine the other half of the avocado with 1/2 cup water, mayonnaise (if using), garlic cloves, lemon juice, Dijon mustard, and salt. Blend until smooth. Taste the dressing and adjust seasoning as needed.
- Place the chopped kale in a large bowl. Pour the creamy avocado dressing over the kale and toss thoroughly to ensure every leaf is coated evenly.
- Sprinkle a handful of pepitas and Parmesan cheese over the dressed kale. Toss again gently to combine all ingredients.
- Dice the reserved half avocado into cubes and fold them carefully into the salad at the end to keep their shape and texture intact. Serve immediately for the freshest taste.
- Preheat the oven to 425°F (220°C). Toss the peeled and cut sweet potato fries with olive oil, salt, and pepper. Spread them evenly on a baking sheet lined with parchment paper and bake for 20-25 minutes, turning halfway, until crispy and golden. Serve fries alongside the salad.
Notes
- To make the salad vegan, omit the mayonnaise.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Blending and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 311
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 26.9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 22.9 g
- Trans Fat: 0 g
- Carbohydrates: 8.8 g
- Fiber: 4 g
- Protein: 11.7 g
- Cholesterol: 5 mg