Description
This refreshing kale and avocado salad topped with croutons is perfect for a light meal or a side dish.
Ingredients
Scale
- 2 to 2-1/2 cups day-old crusty bread (or rolls or packaged croutons)
- 8 ounces kale (6 cups; loosely measured)
- 1–1/4 cups halved cherry tomatoes (1/2 pint)
- 1–1/2 cups sliced cucumbers (3 Persian or 1 English cucumber(s))
- 1 large avocado (divided)
- 1/3 cup roasted and salted sunflower seeds
- 1/2 cup finely grated Parmesan cheese
- 1/4 cup mayo (Best Foods/Hellman’s recommended)
- 1/2 tablespoon garlic (1 large or 2 small cloves)
- 1/2 tablespoon Dijon-style mustard
- 1 large lemon
- 1/4 teaspoon Worcestershire sauce
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F. Tear crusty rolls or bread into 1-inch pieces. Spread in an even layer on a sheet pan and bake for 8–12 minutes or until toasted.
- Remove croutons from the oven and if desired, add an extra tablespoon of lemon juice for a more lemony dressing.
- In a blender, combine mayo, garlic, Dijon mustard, juice of the lemon, Worcestershire sauce, water, salt, and pepper. Blend until completely smooth. Adjust seasoning to taste.
- Place the kale in a large bowl and pour dressing over it. Toss to combine and chill in the fridge.
- Prepare the veggies by halving the cucumbers lengthwise and slicing them thinly, halving the cherry tomatoes, and chopping the avocado.
- Add all the prepared veggies to the bowl with the kale and dressing.
- Toss gently to combine, then add the finely grated Parmesan cheese, sunflower seeds, and croutons on top.
- Toss once more and serve immediately.
Notes
- For a less salty dressing, start with less salt due to the Parmesan cheese.
- The salad can be prepared ahead of time; just add croutons right before serving to keep them crunchy.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Tossing, Baking, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg