Served this dish at brunch last weekend and it was a total hit!
I placed the salad in a martini glass and put it out on the table so when guests arrived, it looked inviting and colorful as soon as they walked in. (Photo above from my friend, Julia’s recap on Lemonstripes.com. She coined me “uber-healthy Martha Stewart”. Wow – thanks, Julia!)
Also, see my friend, Hallie’s recap from brunch on Coralsandcognacs.com – the photos are amazing and her commentary is just so funny.
Kale with Creamy Avocado Caesar Dressing
Ingredients:
1 bunch kale, chiffonade (place kale leaves on top of each other, roll them together, slice thinly)
1 tbs tahini
2 tbs olive oil
1 lemon
1/2 tsp sea salt
1/2 tsp pepper
1 clove garlic, minced
1/2 avocado
5 drops of oil of oreganoor 1/4 tsp dried oregano (this is sort of the secret to it tasting so much like regular caesar!)
1 tbs apple cider vinegar(optional)
*Serves 2-3
Directions:
1. Add ingredients to blender.
2. Pour onto kale and mix together unil well coated.
3. Garnish with pretty colorful veggies, like watermelon radishes, sprouts and perhaps even some nuts or pumpkin seeds for crunch!
*For chickpea croutons to place on top for an added crunch, click here.
*For regular “Kale Caesar Salad” recipe click here.
Enjoy!
xo
be well,
arielle
