Grilled California Avocado Kale Caesar Salad

HomeRecipesDietGluten FreeGrilled California Avocado Kale Caesar Salad

Total Time: 45 min

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Cook Time: 20 min

Prep Time: 25 min

Nutrition Facts

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Nutrition information
per serving

Calories 540

Total Fat 44g

Saturated Fat 11g

Trans Fat 0g

Polyunsaturated Fat 9g

Monounsaturated Fat 19g

Cholesterol 20mg

Sodium 610mg

Total Carbs 23g

Dietary Fiber 11g

Total Sugars 1g

Protein 23g

Potassium 720mg

Vitamin A 510 mcg; Vitamin C 88 mg; Calcium 490 mg; Iron 4.5 mg; Vitamin D 0 mcg; Folate 130 mcg; Omega 3 Fatty Acid 0.17 g.

% Daily Value*: Vitamin A 60%; Vitamin C 100%; Calcium 40%; Iron 25%;Vitamin D 0%.

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Here ripe sustainably farmed California Avocados are used in two ways: First, as the base of a Caesar-style dressing. Anchovies are a key ingredient in a traditional Caesar dressing, but optional here to suit your taste. Second, show-stopping wedges of ripe avocado are grilled on the cut sides to place over a salad of shredded kale and shaved parmesan cheese, along with toasted pepitas sprinkled over top. It makes a fabulous first course when entertaining, but also a complete meal for lunch or a simple yet satisfying supper.

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Serves: 4

Ingredients
Instructions

Dressing: 1/2 ripe, Fresh California Avocado, seeded, peeled and coarsely chopped 1/4 cup fresh lemon juice 1/3 cup water 2 Tbsp. extra-virgin olive oil 2 large cloves garlic, chopped 2 flat anchovies* 1 tsp. Dijon mustard 1/2 tsp. granulated sugar 1/2 tsp. sea salt, plus more to taste 1/2 tsp. freshly ground black pepper, plus more to taste Salad: 1 bunch Italian lacinato kale (about 8 oz. in a bunch), stems discarded and leaves cut crosswise into 1/2-inch thick shreds 1 small head radicchio(about 8 oz. for a small head), halved, cored and cut crosswise into 1/2-inch thick shreds 1 cup shaved Parmigiano-Reggiano cheese 1 cup toasted pepitas 1 1/2 ripe, Fresh California Avocados, seeded, peeled and cut into wedges

Dressing:

Combine all the ingredients for the dressing in a blender and puree until thick and creamy. If the dressing is too thick, thin it with a little more water.
Taste and adjust the seasoning with more salt and pepper, if needed.

Salad:

In a large mixing bowl, combine the shredded kale, half of the shaved cheese, and half of the pepitas. Toss with about 2/3 of the dressing to nicely coat the ingredients, reserving the rest for another use.
Divide the salad among 4 shallow bowls and set aside for the kale to soak up the flavors while you grill the avocados.
Heat a grill pan over medium heat until smoking. Grill the avocado wedges until dark grill marks form on the two cut sides, turning once, about 1 minute per side.
Sprinkle the salads with the remaining shaved cheese and pepitas. Arrange warm grilled avocado wedges on top of each salad, sprinkle with freshly ground pepper and serve.

Variations: Delicious topped with grilled chicken too.

Suggestion: Serve the whole recipe family style on a decorative plate or platter.

Beverage Pairing: Pinot Grigio or sparkling wine

*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.