The hearty flavor and texture of kale, a leafy vegetable in the cabbage family, pairs very nicely with this quick and easy Avocado Caesar Dressing made from Fresh California Avocados. The addition of sorghum, a low-sodium, gluten-free whole grain with a lower glycemic index which helps in the control and prevention of diabetes.
California Avocado, Kale & Sorghum Salad
Total Time: 15 min
Prep Time: |
Vitamin A 315 mcg; Vitamin C 30 mg; Calcium 49 mg; Iron 1 mg; Vitamin D 0 mcg; Folate 89 mcg; Omega 3 Fatty Acid 0.28 g
% Daily Value*: Vitamin A 35%; Vitamin C 35%; Calcium 4%; Iron 6%; Vitamin D 0%
IngredientsAvocado Caesar Dressing Ingredients 1 ripe, Fresh California Avocado, seeded and peeled 6 Tbsp. olive oil 2 Tbsp. lemon juice 2 cloves garlic 1 Tbsp. capers in brine 1 tsp. Dijon mustard 1/2 tsp. salt Water, as needed, for texture Kale Salad Ingredients 4 cups curly kale, remove ribs, torn or shredded into small pieces 1 cup shredded carrots, packed 1 cup cherry tomatoes, sliced 1/2 ripe, Fresh California Avocado, seeded, peeled and diced 1 cup sorghum, cooked
Avocado Caesar Dressing
- Combine ingredients in a blender or food processor and blend until smooth.
- Add water or more lemon juice to reach desired texture.
- Combine the salad ingredients except sorghum in a large bowl and toss with dressing.
- Let sit for 2-3 hours in the refrigerator for the flavors to marinate, if possible.
- Add sorghum and toss just before serving.
- Serve cold or room temperature.
Serving Suggestion: Serve as a side dish or an entree
Beverage Pairing: Serve with iced tea or sparkling water with lemon wedge
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados