Anchovy And Kale Caesar Salad With Avocado Recipe

Name: Anchovy And kale ‘Caesar’ Salad With Avocado Recipe
Prep time: 10 min
Yield: 1
Cuisine: European
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

written by woman&home Staff September 10, 2019

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 Recipe

Serves: 1 Prep Time: 10 Minutes

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

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.
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.
Toss the kale; avocado; and anchovy fillets (marinated in the dressing), then season with black pepper, and serve.

anchovy kale salad

woman&home Staff

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