Ingredients
Method
Baking
- Prepare the sweet potato fries first. Preheat the oven to 450°F (232°C) with the baking pan inside so it heats up.
- Peel 4 sweet potatoes and cut them into fry shapes. Toss the fries with a teaspoon or two of olive oil and a sprinkle of salt, pepper, and garlic powder.
- Remove the heated pan from the oven, spread the fries out evenly, and bake for 20 minutes. Turn the fries over and continue baking for about 10 minutes more until crisp.
Preparation
- Cut the avocado in half and set one half aside for the salad. Blend the remaining half with the water, mayonnaise, garlic, lemon juice, Dijon mustard, and salt. Adjust the seasoning to taste.
- Combine the chopped kale with the dressing and toss until coated. Add pepitas and Parmesan, then mix to combine.
- Cube the reserved avocado half and add it to the finished salad before serving.
Notes
To make this vegan, omit the Parmesan and use vegan mayonnaise. Mayonnaise adds creaminess and flavor to the dressing, but Greek yogurt can be used for a tangier option or it can be left out for a thinner dressing. Traditional Caesar dressings often include anchovies, but this recipe does not use them. Extra dressing can be used on Avocado Caesar Green Beans. Nutrition information is for the salad only.
