avocado kale caesar salad

This is totally my new favorite meal. Like, I ate it for lunch every single day last week favorite.

Let's talk about this dressing, because that's what makes this really special. It's the easiest and least freaky Caesar dressing you'll ever make, since there's no raw egg or anchovies involved. Wait, does that still make it Caesar dressing? Don't care. It tastes AMAZING. 

Avocado Kale Caesar Salad (dressing slightly adapted from Absolutely Avocados)

4 servings, with extra dressing

for the dressing, you'll need:

1 avocado, halved and pitted

1/3 cup olive oil

1/4 cup grated Parmesan cheese, plus more for serving

2 tablespoons red wine vinegar

1 tablespoon fresh lemon juice

2 garlic cloves

1 teaspoon Worcestershire sauce

1/4 crushed red pepper

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper, plus more for serving

for the salad, you'll need:

9-10 cups baby kale

2 cups croutons

To make the dressing: place the avocado flesh, olive oil, Parmesan, vinegar, lemon juice, garlic cloves, Worcestershire, red pepper, salt, and pepper in a food processor or blender. Blend until smooth and creamy. Taste for seasoning and adjust as necessary.

Place the kale and croutons in a large bowl. Add the dressing a bit at a time until it's dressed just to your liking. Sprinkle with extra Parm and black pepper if desired.

Yum, so good! P.S. The dressing can be refrigerated for up to 3 days. Enjoy!

Pin It