Avocado Kale Caesar Salad with Sweet Potato Fries Recipe
Introduction
This Avocado Kale Caesar Salad combines creamy avocado dressing with hearty kale leaves for a fresh twist on a classic. Paired with sweet potato fries, it makes a satisfying and nutritious meal perfect for any day of the week.
Ingredients
- 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
- 1 bunch kale, stems removed, chopped (5-6 cups)
- Parmesan and/or pepitas for topping
Instructions
- Step 1: Cut the avocado in half. Reserve one half for the salad. Place the other half in a blender with water, mayonnaise, garlic, lemon juice, Dijon mustard, and salt. Blend until smooth. Taste and adjust seasoning as needed.
- Step 2: Toss the chopped kale with the avocado dressing until evenly coated. Add a handful of pepitas and Parmesan, then toss again. Finally, top the salad with the reserved avocado half, cut into cubes. Serve immediately and enjoy!
Tips & Variations
- For a vegan version, omit mayonnaise or substitute with vegan mayo. You can also add nutritional yeast instead of Parmesan for a cheesy flavor.
- Massage the kale with a little olive oil and salt before dressing to soften the leaves and enhance flavor.
- Add grilled chicken or chickpeas for extra protein.
Storage
Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Kale may wilt when dressed, so tossing it fresh before serving is best. Leftover sweet potato fries can be reheated in the oven to retain crispness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dressing ahead of time?
Yes, you can prepare the avocado dressing a day in advance and keep it refrigerated. Stir or blend again before tossing with kale to bring back its creamy texture.
What if I don’t have pepitas or Parmesan?
You can substitute pepitas with toasted sunflower seeds or chopped nuts for crunch, and Parmesan with any hard cheese or nutritional yeast for a similar savory note.
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Avocado Kale Caesar Salad with Sweet Potato Fries Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and nutritious Avocado Kale Caesar Salad paired with crispy Sweet Potato Fries. The salad features a creamy avocado-based dressing with garlic, lemon, and Dijon mustard, tossed with chopped kale and topped with Parmesan and pepitas for a satisfying crunch. This recipe provides a fresh twist on the classic Caesar salad with wholesome ingredients.
Ingredients
Salad and 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
- 1 bunch kale, stems removed, chopped (5–6 cups)
- Parmesan cheese for topping (to taste)
- Pepitas (pumpkin seeds) for topping (to taste)
Sweet Potato Fries (estimated)
- 2 medium sweet potatoes, peeled and cut into fries
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
Instructions
- Prepare Avocado Dressing: Cut the avocado in half. Reserve one half to add later to the salad. Place the other half in a blender with 1/2 cup water, 1/4 cup mayonnaise (optional), 2 small cloves of garlic, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, and 1/2 teaspoon salt. Blend until smooth. Taste and adjust seasoning as needed.
- Toss Kale with Dressing: Place the chopped kale (5-6 cups) in a large bowl. Pour the avocado dressing over the kale and toss well to ensure the leaves are evenly coated.
- Add Toppings: Add a handful of pepitas and grated Parmesan cheese to the dressed kale. Toss again to combine evenly.
- Add Reserved Avocado: Cut the reserved avocado half into cubes and gently fold them into the salad to finish.
- Prepare Sweet Potato Fries: Preheat the oven to 425°F (220°C). Toss the cut sweet potato fries with olive oil, salt, pepper, and smoked paprika if using. Spread them evenly on a baking sheet lined with parchment paper. Bake for 25-30 minutes, turning halfway through, until fries are golden and crispy.
- Serve: Serve the Avocado Kale Caesar Salad alongside the hot Sweet Potato Fries for a balanced and flavorful meal.
Notes
- The mayonnaise in the dressing is optional; omit for a lighter, vegan-friendly dressing.
- For extra crunch, toast the pepitas before adding them to the salad.
- You can substitute kale with other hearty greens like spinach or chard if preferred.
- Adjust the water in the dressing to achieve your desired consistency.
- Sweet potato fries can be made in an air fryer as an alternative cooking method.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad and Side Dish
- Method: Baking
- Cuisine: American
Keywords: Avocado Kale Caesar Salad, Sweet Potato Fries, Healthy Salad, Vegetarian Salad, Easy Dinner Recipes, Kale Salad with Avocado Dressing
