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Anchovy And Kale Caesar Salad With Avocado Recipe

written by woman&home Staff September 10, 2019
Anchovy And Kale Caesar Salad With Avocado Recipe

A healthy take on the classic, this zesty anchovy and kale caesar salad takes just 10 minutes to prepare and will keep in the fridge for 5 days. We love that it contains avocado too, ideal for boosting the immune system and keeping you fuller for longer. We love this lunch recipe from the 2+1 Diet.

ALSO SEE: Roast vegetable salad with anchovy dressing 

Anchovy and kale ‘Caesar’ salad with avocado

Anchovy And kale ‘Caesar’ Salad With Avocado Recipe

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Serves: 1 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 50g kale
  • 2 large egg yolks
  • 2 garlic cloves, crushed
  • 1 tsp mustard powder
  • 2 tsp Worcestershire sauce
  • 4 splashes Tabasco sauce
  • 2 tbsp white-wine vinegar
  • 150ml olive oil
  • 1 avocado, peeled, stoned and sliced
  • 50g marinated anchovy fillets in the dressing
  • Black pepper to season

Instructions

  1. Cover the kale, roughly chopped, with boiling water, leave for 1 minute to soften; drain, rinse in cold water, and set aside on paper towel.
  2. In a blender, mix the egg yolks; garlic cloves; mustard powder; Worcestershire sauce; Tabasco sauce; and white-wine vinegar. With the motor running, add the olive oil through the feed tube until the dressing is thick and smooth.
  3. Toss the kale; avocado; and anchovy fillets (marinated in the dressing), then season with black pepper, and serve.

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