Avocado Kale Caesar Salad! Kale, avocado, and crunchy seeds doused in a fast rich avocado caesar dressing that can without much of a stretch be made vegetarian, as well. Hurl some firm sweet potato fries in are you are SET FOR LIFE.
The sweet potato fries ought to complete first – they take around 30 minutes while the serving of mixed greens takes around 2, so begin those immediately on the off chance that you need fries with that heap o-greens.
And after that? Voila. You have a plate brimming with hot fries + lemony, avocado-smooth, crunchy serving of mixed greens and it's everything just SO GOOD (dunk your fries in the dressing, I challenge you) and furthermore – I may stop the blog now since this is the sustenance I need to eat until the end of time. That is to say, I never said I was extravagant.
Also Try Our Recipe : Roasted Veggie Pitas with Avocado Dip
INGREDIENTS
Avocado Caesar Dressing:
- 1 avocado, divided
- 1/2 cup water
- 1/4 cup mayonnaise (optional – see notes)
- 2 small cloves garlic
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
Kale Caesar Salad:
- 1 bunch kale, stems removed, chopped (5–6 cups)
- Parmesan and/or pepitas for topping
INSTRUCTIONS
- Cut the avocado in half. Reserve one half for the salad. Blend the other half with the water, mayo, garlic, lemon juice, Dijon, and salt. Taste and adjust!
- Toss the chopped kale with the dressing. Throw in a handful of pepitas and Parmesan and toss it all around. Finish the salad with the remaining half of the avocado, cut into cubes. YUM!
For more detail : bit.ly/2s24dr1
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