Avocado Kale Caesar with Baked Sweet Potato Fries

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Ok, so I fully recognize that many people probably don’t eat salad and fries at the same time as a full meal.  I hadn’t either until this recipe came about and now I wonder why I haven’t done this my whole life, especially when you have a dressing right there to dip your fries in!

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This dressing is reminiscent of Caesar dressing but diverging slightly because of the creamy, smooth avocado which allows you to reduce the mayo (hello, healthy fats!).  You can omit the anchovy paste to make it vegetarian, but if you leave it, it tastes even more like Caesar.  Completely up to you!

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I did not grow up eating avocados.  I can’t remember the first time I had one, but it must have stuck because now I can’t get enough!  This salad has tons of healthy, hearty kale coated in that super creamy dressing, Parmesan cheese, avocado chunks and chopped pistachios, which makes it so filling.  The perfect salad for those meatless Mondays.

Avocado Kale Caesar Salad with Baked Sweet Potato FriesAnd let’s not forget the sweet potato fries!  Baked, not fried, because we are eating a salad, guys.  Make sure to start those first so you have hot, crunchy fries and a perfectly crisp salad.

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You can get your sweet potato fries prepped and in the oven, make your salad dressing and then relax until dinner because this is the easiest, quickest crowd pleaser!  Just the kind of salad I can get behind during a busy week.

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Avocado Kale Caesar with Baked Sweet Potato Fries

  • Author: Amanda
  • Yield: 4 servings
  • Category: Salads, Make-It-Quick

Description

Creamy avocado Caesar dressing coats hearty kale, Parmesan, avocado chunks and pistachios!  Sweet potato fries on the side for all your dressing dipping dreams.


Ingredients

SWEET POTATO FRIES:

  • 4 sweet potatoes, cut into wedges
  • Olive oil
  • 2 teaspoons garlic powder
  • 3/4 teaspoon paprika
  • Pinch of cayenne, to taste
  • Kosher salt and freshly ground black pepper

AVOCADO CAESAR DRESSING:

  • 1 avocado, halved, peeled and pitted
  • 1/3 cup water
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon anchovy paste, optional
  • 2 garlic cloves, coarsely chopped
  • 2 teaspoons Dijon mustard
  • 3 to 4 tablespoons lemon juice (about 2 lemons), to taste
  • Kosher salt and freshly ground black pepper

FOR THE SALAD:

  • 10 ounces curly kale, stem removed and torn into bite-sized pieces
  • Lemon juice
  • Kosher salt and pepper
  • 1/3 cup pistachios, coarsely chopped
  • Parmesan cheese, shaved with a vegetable peeler
  • 2 avocados, halved, peeled, pitted and cut into cubes

Instructions

  1. For the Sweet Potato Fries: Preheat the oven to 425°.  
  2. Combine the garlic powder, paprika, and cayenne in a small bowl. Place the sweet potato wedges in a large mixing bowl and drizzle with enough olive oil to lightly coat. Sprinkle the seasoning on the fries and toss to coat.  Spread in a single layer on a large baking sheet (you may need to use two). Bake for 15 to 20 minutes, until the side touching the pan starts to turn golden brown; remove from the oven and turn the fries to brown the other side.  Bake for an additional 15 to 20 minutes, until golden brown and tender. Remove from the oven and season with salt and pepper to taste.
  3. For the dressing: Combine all of the ingredients in the bowl of a food processor and process until completely smooth.  Taste for seasonings, and adjust if necessary.
  4. For the salad: Place the kale in a large mixing bowl. Add a little lemon juice, salt and pepper; massage the kale with your fingers to soften slightly.  Add a generous amount of dressing to coat the leaves. Add the pistachios, Parmesan cheese shavings and avocado, and toss gently to mix.  Serve with the sweet potato fries on the side.

Notes

Inspiration: Avocado Kale Caesar + Sweet Potato Fries on pinchofyum.com

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