Avocado Kale Caesar

We’ve talked about my aversion to a traditional Caesar dressing before and I’m happy to say I’m working through it! But, in the meantime, I’ve also discovered the best vegan Caesar dressing ever and this Avocado Kale Caesar is going to be your new go to!

It’s the brainchild of one of my most favorite humans and bff’s on the planet – Heather Christo who has made it for me in the past and I CANNOT get enough. Really all I did was throw the best croutons on the planet, make a few adjustments to the dressing and call it a day! It’s literally everything I’ve wanted in life and more. I’ll be chowing down on this all week long and I can guarantee that I won’t get sick of it.

Avocado Kale Caesar from www.whatsgabycooking.com (@whatsgabycooking)

The dressing is like a smooth and creamy hummus that gives the kale the BEST flavor. I make it ahead of time every sunday night and keep it on hand to use all week long. It saves for 2 weeks in the fridge but I promise you’ll go through it even faster! Add the avocado because, duh. And the Everything but the bagel blend… omg I’m obsessed.

Avocado Kale Caesar

Avocado Kale Caesar

Ingredients

    Croutons:
  • 6 ounces french bread (a few days old)
  • 3 tablespoons olive oil
  • 3 tablespoons unsalted butter, melted
  • 4 cloves garlic, chopped
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon Italian seasoning
  • Tahini Caesar Dressing:
  • 1/4 cup tahini
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 3 garlic cloves, roughly chopped
  • 2 tablespoons water
  • kosher salt
  • Salad
  • 1 bunch Tuscan kale, ribs removed and shredded
  • 1 romaine heart, shredded
  • 2 tablespoons Gaby’s This is Everything Seasoning
  • 2 avocados, cut into large wedges

Instructions

    To make the croutons
  1. Preheat the oven to 350 degrees F.
  2. Cut the bread into small cubes. Transfer cubed bread to a parchment lined baking sheet.
  3. Drizzle the bread with the olive oil and butter and then sprinkle with garlic, salt, pepper and Italian seasoning.
  4. Using your hands, gently toss the croutons and make sure they are coated with all the oils, butters and seasonings.
  5. Bake for 15-20 minutes until they are golden brown. Remove from oven and let cool before serving.
  6. To make the dressing
  7. In a small bowl, whisk together the tahini, lemon, oil, and garlic. Whisk until smooth. Add the water and continue mixing and season with salt.
  8. To prepare the salad
  9. Transfer the lettuce and kale to large bowl and add the dressing and toss to coat. Add the croutons, tuck the avocado in, and sprinkle the salad with the everything but the bagel seasoning blend. Serve immediately.
https://whatsgabycooking.com/avocado-kale-caesar/

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31 Comments

  1. OMG- this is the best salad ever! Of course, your croutons look extra good (BUTTER!!!!) Also, the avocado addition is on-point.

  2. Hello – this looks amazing. When u say Italian seasoning – does it just come as a pre-made jar, or do you mean a combo of dried basil, parsley and oregano? Anything else? Thanks!

  3. This is awesome. I always avoid Caesar salad as I can’t stand anchovies. This looks like it will solve all my problems!

  4. Made this dressing and it looked/smelled great! But when I tasted it, it left a really bitter aftertaste. Not sure what I did wrong. Any suggestions please!

  5. Hi Gaby- what type of tahini are you using? I made and the taste of sesame was overpowering. Thanks!

  6. This salad was amazing!! So delicious! Made it for my son’s 30th dinner party last night and it was a huge hit with everyone! Had to make it three times! Can’t wait to make it again! Thanks Gaby!

  7. When you’re making this for a week of lunches do you keep dressing and avocado separate and toss together small portions each day?

  8. I just made this for breakfast because I woke up thinking about it…it’s THAT good. Greens-check, healthy fats – check, seeds-check, – LOVE this salad…..

  9. Tonight’s menu included Asparagus and Parmesan Risotto, Avocado Kale Salad and Layered Carrot Cake. I can’t say which is my favorite because they were all delicious. I’m really excited for leftovers tomorrow.

  10. I tried to make a tahini dressing once and I failed miserably — I bought a tahini paste from a local Middle Eastern store — should I be buying something different? Would appreciate any guidance 🙂

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