Avocado Kale Caesar Salad + Sweet Potato Fries
Total Time
10 minutes
Prep Time
10 minutes
Cook Time
0 minutes
Rating
4.9 out of 5 stars
(71)
Ingredients
4-6 servings
- 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
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Preparation
Chef’s notes
Sweet Potato Fries (do this first, because the salad doesn’t take long):
Preheat oven to 450 degrees with the pan in the oven so it gets hot. Peel 4 sweet potatoes and cut into fry-shapes. The thinner they are, the more crispy they’ll get. Toss with a teaspoon or two of olive oil and a sprinkle of salt, pepper, and garlic powder. Remove hot pan from oven, arrange fries evenly, and bake for 20 minutes. Turn and bake for another 10 minutes or so until crispy.
How to make this vegan:
Leave out the Parm and sub vegan mayo.
Thoughts on mayo:
I found mayonnaise to be the right ingredient to add creaminess and flavor to the dressing. If you really don’t want to use mayo, you could sub Greek yogurt (more tangy flavor), or just leave it out altogether with the consequence of a more watery but still delicious dressing.
Thoughts on anchovies:
Traditionally, Caesar salad is made with anchovies – paste, oil, or whole. I don’t normally keep anchovies on hand and I thought the dressing tasted great without them, so that’s why you don’t see them included them in this recipe.
Extra Dressing? Use it on these Avocado Caesar Green Beans! YUM!