comment icon 205 more comments It is impossible for me to order a salad at a restaurant without a side of fries. Um, a little flavor-loaded fresh veg action with a fistful of hot and crispy fried potatoes to carb it up and wash it down? AND YES I WANT A SIDE OF RANCH DRESSING, DUH. What was already a beloved food combo in my heart has just been elevated to a new status. This homemade Avocado Kale Caesar Salad – you guys, what can I even say right now. I literally do feel like it has changed my life. Just hear me say this: I love to eat kale right now. I LOVE TO EAT KALE! Because fun fact – kale is delicious when soaked in a creamy homemade caesar dressing and tossed around with chunks of avocado and handfuls of crunchy nuts. If you’re not opposed, Parmesan is a nice addition, and the sweet potato crispers filling out the other half of your plate make it a done deal.
How To Make This Kale Caesar Salad
Avocado Caesar Dressing Details
Let’s start with the (EASY) Caesar dressing. My rules for Caesar dressing:
Let’s use avocado instead of a whole ton of mayo. Okay but let’s still use a little mayo, because the creaminess, you guys. Use vegan mayo if you want – it’s tasty. Exactly zero anchovies. Anchovies are not in my pantry, like, ever, so therefore they are a not in my Caesar dressing. I know it’s the true way of Caesar dressings, but look at who you’re talking to. Recipe rule-following was never my game. Dijon, salt, garlic, lemon, mwah. It’s honestly magic.
Honestly, this dressing is so, so good, I put it on just about everything (like green beans! yes and yes).
How To Make This Kale Caesar Salad
Okay, so you’ve got your dressing done and ready to go. Onward! Next up: sweet potato fries should get started first – they take about 30 minutes whereas the salad takes about 2, so start on those right away if you want fries with that pile-o-greens. And then just chop your kale, cube your avocado, and shave your parm. Now you have a plate full of hot fries + a lemony, avocado-creamy, crunchy kale caesar salad and it’s all just SO GOOD (dip your fries in the dressing, I dare you) and also – I might quit the blog now because this is the food I want to eat forever. I mean, I never said I was fancy.
One More Thing!
This recipe is part of our collection of yummy kale recipes. Check it out! 4.9 from 71 reviews
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
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! Nutrition info is for salad only.
