Kale Salad with Avocado Caesar Dressing

• Vegetarian
• Gluten free

• Produce

  • 1/2 Avocado, ripe
  • 1/2 cup Carrots
  • 1 cup Cherry tomatoes
  • 1 bunch Kale
  • 1/2 Lemon, Juice of
  • 1/4 cup Red onion

• Refrigerated

  • 1 Eggs, hard

• Condiments

  • 1/4 cup Tessemae's creamy caesar dressing

• Baking & Spices

  • 1 pinch Sea salt

• Nuts & Seeds

  • 2 tbsp Almonds

Found on therealfoodrds.com

Description

Ingredients

• ½ ripe avocado
• ¼ cup Tessemaes Creamy Caesar Dressing
• Juice of ½ lemon
• 1 bunch kale (curly green kale works best), washed, dried and tough stems removed - about 4 cups
• 1 pinch sea salt
• ½ cup shredded carrots
• ¼ cup thinly sliced red onion
• 1 cup cherry tomatoes, halved
• 1 hard boiled eggs, halved
• 2 Tbsp. sliced almonds

Directions

• 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.

Nutrition