Tuesday, September 2, 2014

Love and Avocado-Caesar Dressing


Caesar salad is one of my favorite salads. 

I think it is one of the first things I ever learned was unhealthy, so it was something I definitely did not eat for many years.


That was until, well, I just ate it to enjoy it. And I realized how delicious it was.

The crispness of the romaine, the creamy yet tangy dressing and those crunchy croutons.

What's not to love? 

I'll tell you what...

Lots of fat, calories and little nutrients.
It's true. Just because something is labeled a salad, does not automatically make it healthy.

However, as we all know, when we love something, we have it.

So yes, I order it often and yes, more cases than not, will have it is a SIDE.

Which brings me to this AMAZINGness...


This salad takes all the tastiness of my favorite salad and actually makes it healthy.

An ACTUALLY healthy Caesar salad. 




Using avocado and dijon mustard for the dressing, plus using kale instead of romaine and making croutons from whole-grain toast, this salad is jam packed with flavor, bite, and most importantly, things that are oh so good for us.

Ready to cook? 



Ingredients


Dressing

2 tsp dijon mustard
1 1/2 tsp Worcestershire sauce
1 ripe avocado
Juice of a lime
3 tbsp grated parmesan cheese
1/2 tsp salt
1/4 tsp pepper 
2 garlic cloves
4 tbsp extra virgin olive oil



Salad
Servings: 2


2 long bunches of kale, sliced

2 slices whole grain toast (I used Ezekiel 7 Sprouted Grains)
1 tsp olive oil

Salt and pepper to taste


Instructions

1. Begin by preheating your oven to 375 degrees. 
2. Continue by adding garlic to food processor/blender and pulse until finely minced. If you don't like chunks of garlic, you can also use a garlic press or grate the garlic in.  
3. Once finely minced, add remaining ingredients for dressing, except olive oil. 
4. Blend adding the olive oil slowly, until dressing has achieved pureed consistency.
5. Serve over bed of chopped kale, about 1 tbsp. of finished dressing per person. Store remaining dressing in jar in fridge for up to 10 days.
6. Using your hands, massage the dressing into the kale. This will help it stick and help to soften the kale. Set aside.
7. Cut 2 slices of whole grain bread into crouton sized pieces. Drizzle with olive oil and season with salt and pepper. Bake for 7-10 minutes, until golden brown.
8. Add croutons to kale-caesar, toss and enjoy!


Add any fix-ins you like with Caesar salad, such as tomato, grilled chicken or shrimp...however you love it!

As always, hope you enjoy!

Lots of LOVE,

Eva


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