Roasted Kale Salad with Avocado Cream Dressing
Ingredients
The salad
-
1
bunch
kale leaves
-
to taste
extra-virgin olive oil
-
1
bulb
fennel
-
1
small
seedless cucumber
-
½
cup
roasted almond slices
-
¼
cup
crumbled feta cheese
-
to taste
lemon zest
-
to taste
kosher salt
-
to taste
freshly ground black pepper
-
½
cup
rotisserie chicken breast (optional)
The dressing
-
1 ½
large avocados
-
3
cloves
garlic
-
¼
cup
mayonnaise
-
¼
cup
olive oil
-
2
anchovies
packed in olive oil
-
1
Juice
of one lemon
-
to taste
fresh cracked black pepper
Instructions
- Stem and wash the kale leaves, then place them on a lined baking sheet and drizzle with olive oil, salt, and pepper.
- Roast in a preheated oven at 400°F for 3-5 minutes until crispy.
- Thinly slice the white part of the fennel bulb and set aside some leafy sprigs for garnish.
- Slice the cucumber thinly.
- Layer the roasted kale on a serving dish and top with fennel, cucumber, almonds, and feta.
- Garnish with lemon zest, salt, and pepper, and serve with the Avocado Caesar Dressing.
- To make the dressing, blend all dressing ingredients in a food processor until smooth.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
25g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
20mg
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