kale caesar salad

Avocado Kale Caesar Salad! Kale, avocado, and crunchy seeds drenched in a quick creamy avocado caesar dressing that can easily be made vegan, too. Toss some crispy sweet potato fries in are you are SET FOR LIFE.

Avocado Kale Caesar Salad + Sweet Potato Fries

avocado, divided

water

mayonnaise (optional – see notes)

garlic

lemon juice

Dijon mustard

salt

kale, stems removed, chopped (5-6 cups)

Parmesan and/or pepitas

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!

I forever be the girl who orders a salad with a side of fries! Glad to know there are others out there!

Way to go! Easily made, but dang that kale is crunchy! I thoroughly enjoyed making and eating this.

You are truly an inspiration. I love your recipes and have been following your blog for 2 years.  And yes, this is dish looks, fresh , looks colorful and YUM :)
Keep sharing ... see yaa

This reminds me of when I order fries with my soup.  Especially a creamy or cheesy soup.  It's like a nice hearty bowl of french fry dip.  This looks amazing, I love colorful food. Thanks for sharing your recipes!

I kept seeing this in your Instagram stories and I've been DYING for the recipe. Cannot wait to try.

The ultimate combo! Remind me of my favorite local restaurant, where - without fail - I order the kale avocado quinoa salad with and truffle fries! The best compliment to a Friday night cocktail.

This was so good and easy! I knew I had to make this when I saw this on your insta last week. I made the dressing in 5 minutes and smothered it on a bag of trader joe's kale salad and felt like it was something that I would get a restaurant. Bookmarking this recipe to make over and over again!

https://www.youtube.com/watch?v=zuMgEzsz2G4

Okay, Avocado Kale Caesar Salad is a life-changer! Kale, avocado, and crunchy seeds drenched in a quick creamy avocado caesar dressing that can easily be made vegan, too. Toss some crispy sweet potato fries in are you are SET FOR LIFE. 

Full Recipe: https://pinchofyum.com/avocado-kale-caesar-salad-sweet-potato-fries

PRODUCTS (Amazon affiliate links)
Mayonnaise: http://amzn.to/2Cyjjb1
Dijon Mustard: http://amzn.to/2CxBg9M

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This kale Caesar salad recipe is an easy, delicious side dish or healthy lunch! You have two options for the dressing. One is vegan, and it&#39;s made in a blender with a cashew base. The other has a Greek yogurt base, and it&#39;s easy to stir together by hand. Both are creamy, tangy, and delicious.

Kale Caesar Salad

curly kale (stemmed)

olive oil

Sea salt

romaine lettuce

Homemade Caesar Dressing or Vegan Caesar Dressing

Homemade Croutons

Parmesan cheese Parmesan

Roasted chickpeas (optional)

avocado (diced, optional)

Tear the kale into bite-size pieces and place in a large bowl. Drizzle with the olive oil and sprinkle with a pinch of salt. Use your hands to massage the leaves until they wilt.

Add the romaine and toss. Drizzle with half the dressing and toss again.

Transfer to a serving bowl and top with the croutons and Parmesan. Add more dressing, roasted chickpeas, and avocado, if desired, and serve.

The Best Caesar Salad recipe consists of a thick dressing made up of egg yolks, anchovy fillets, olive oil, parmesan and lemon juice. These ingredients create a delicious savory dressing that is delicious when tossed with garlic croutons and crisp romaine leaves.

Best Caesar Salad Recipe

unsalted butter

Kosher salt

Parmesan-Reggiano ((about 1/2 cup grated Parmesan-Reggiano))

anchovy

lemon juice (from about 1 1/2 lemons)

avocado oil

pepper

lettuce

Topping:

black pepper

Parmesan-Reggiano

Preheat your oven to 350 degrees F. Tear your bread until you get 3 cups of torn bread pieces. Add them to a baking sheet.

In a small saucepan, set over medium heat, add the butter, olive oil, garlic and a few pinches of salt. Cook until fragrant, about 2 minutes.

Immediately pour over the torn bread and toss until the bread has been coated in the butter mixture. Transfer to the oven to bake until lightly golden brown, about 10 minutes.

I don’t like my croutons too too hard. If you like them crunchy, you’re more than welcome to bake them an extra 5 minutes longer.

To Make the Croutons:

In a food processor, add the Parmesan-Reggiano. Pulse until it’s grated and ground up. Then, add the anchovy fillets and garlic cloves; and blend. Next, pour in the egg yolks, lemon juice and Dijon mustard. With the food processor running, pour in the neutral oil and olive oil. Open up the food processor and scrape down the sides. Add about 5 turns of freshly ground pepper and blend one last time. Give it a taste and mix in salt to taste. I only needed a pinch. This will vary depending on your anchovies.

At this point, you can store in the fridge in an airtight container for up to 3 days.

To Make the Dressing:

Prep your romaine lettuce. Trim off the root end. Discard any outer leaves that are witty and browned. And then using a knife, slice the romaine into 2-inch strips. Transfer it to a colander and wash. And then dry.

Place romaine lettuce in a large bowl. Pour dressing on top, along with the reserved bread crumbs, Parmesan-Reggiano and toss until evenly coated. You really want to make sure the leaves are thoroughly coated in dressing.

Serve immediately.

To Assemble the Salad:

The only dressing I want from now on! The perfect mix of anchovies to garlic to parmesan. Loved it!

Oh my goodness, oh my goodness, oh...my...goodness!!!
I LOVE a good Caesar salad and I’m a bit of a Caesar salad snob...ok snot!!!
This is probably THE BEST Caesar Salad I have EVER had!!!
Thank You SO much for sharing this goodness!
I added chicken chunks and my husband and I just made piggies out of ourselves!
YUM!!!
THANK YOU!!!

This kale caesar pasta salad deserves a spot at your next summer barbecue! It has crispy chickpeas. massaged kale, your favorite pasta and a creamy caesar dressing that&#039;s higher in protein than most!

Kale Caesar Pasta Salad

gluten free pasta

de-stemmed and chopped kale

parmesan

chickpeas

paprika

garlic powder

onion powder

mayonaisse

plain greek yogurt

garlic (minced)

dijon mustard

cook pasta

Bring a large pot of salted water to a boil and cook pasta according to package instructions. Set aside to cool.

preheat overn

dry chickpeas

Drain and rinse the chickpeas and to a dish towel or paper towel. Rub between two towels/paper towels to remove water and any skins. Discard the skin.

toss with oil

Add to a bowl and toss with the oil, then the spices and salt.

bake

Add to a baking sheet lined with parchment paper and bake for about 30 minutes or until golden and crispy.

chop kale

Meanwhile, remove the stems of the kale and chop into small pieces. Run under water in a strainer and massage with your hands to break it down a bit.

add to bowl

Dry it off then add to a large salad bowl.

whisk dressing

Whisk together all ingredients for the dressing.

combine and serve

When the pasta and chickpeas are done, add to the bowl with the kale, pasta, chickpeas, parmesan and toss with the dressing. Enjoy!

Made this last week and loved it! I’m going to food prep it again for this week. Great recipe!

This was fantastic! The only change I made to the dressing was the addition of chopped capers. It gave the dressing the characteristic umami that Caesar dressing has.

I love this, the dressing is amazing and thick! Next time I would do 2 cans of chickpeas for a better chickpea/pasta ratio. The fresh farmers market kale goes wonderfully with the dressing. I used trader joes gf brown rice quinoa fusilli.

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