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
- Sweet potatoes, peeled and cut into fries (quantity as desired)
- Oil for frying or baking (e.g., olive oil or vegetable oil)
- Salt and pepper to taste
Instructions
- Cut the avocado in half. Reserve one half to use later in the salad. In a blender or food processor, 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 and creamy. Taste and adjust seasoning if needed.
- Place the chopped kale into a large bowl. Pour the prepared avocado Caesar dressing over the kale and toss thoroughly to coat all the leaves evenly.
- Mix in a handful of pepitas and sprinkle Parmesan cheese over the salad. Toss gently to combine.
- Cut the reserved half of avocado into cubes and gently fold them into the salad for added texture and creaminess.
- Preheat your oven to 425°F (220°C) or heat oil if frying. Toss the cut sweet potatoes with oil, salt, and pepper. Bake for 20-25 minutes, flipping halfway, or fry until golden and crispy. Serve alongside the salad.
Notes
- Mayonnaise can be omitted for a lighter dressing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Blending and Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 311 calories
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 26.9 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 23.4 g
- Trans Fat: 0 g
- Carbohydrates: 8.8 g
- Fiber: 4 g
- Protein: 11.7 g
- Cholesterol: 7 mg