Servings: 2 1x
Ingredients
For the Dressing
- 1/2 ripe avocado
- 1/4 cup Tessemae’s Creamy Caesar Dressing
- Juice of 1/2 lemon
For the Salad
- 1 bunch kale (curly green kale works best), washed, dried and tough stems removed – about 4 cups
- 1 pinch sea salt
- 1/2 cup shredded carrots
- 1/4 cup thinly sliced red onion
- 1 cup cherry tomatoes, halved
- 1 hard boiled eggs, halved
- 2 Tbsp. sliced almonds
Instructions
- Place avocado, dressing and lemon juice a food processor or blender (or just mash it all up with a fork and some elbow grease). Process until smooth. Set aside.
- Tear kale leaves into small pieces and place in a large bowl. Sprinkle with a pinch of sea salt.
- Using your hands, massage the kale leaves with the salt until the start to wilt and soften a bit.
- Divide kale among two bowls. Add carrots, red onion, cherry tomato halves and eggs.
- Drizzle with dressing and toss lightly to coat. Sprinkle with almonds and serve.
Notes
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Nutrition Information
- Serving Size: 1/2 recipe
- Calories: 348
- Fat: 24g
- Sodium: 358mg
- Carbohydrate: 26g
- (Fiber: 10g
- Sugar: 8g)
- Protein: 15g