Description
A refreshing kale salad featuring cherry tomatoes, cucumbers, avocado, and a zesty lemon dressing.
Ingredients
Scale
- 2 to 2-1/2 cups day-old crusty bread (or rolls or packaged croutons)
- 8 ounces kale (6 cups; loosely measured)
- 1–1/4 cups halved cherry tomatoes (1/2 pint)
- 1–1/2 cups sliced cucumbers (3 Persian or 1 English cucumber(s))
- 1 large avocado (divided)
- 1/3 cup roasted and salted sunflower seeds
- 1/2 cup finely grated Parmesan cheese (grated with a zester)
- 1/4 cup mayo (Best Foods/Hellman’s recommended)
- 1/2 tablespoon garlic (1 large or 2 small cloves)
- 1/2 tablespoon Dijon-style mustard
- 1 large lemon
- 1/4 teaspoon Worcestershire sauce
- Salt and pepper
Instructions
- Preheat oven to 375°F. Tear crusty rolls or bread into 1-inch pieces. Spread in an even layer on a sheet pan and bake for 8–12 minutes or until toasted. Remove and add an extra tablespoon for a more lemony dressing.
- In a blender, combine the mayo, garlic, Dijon mustard, lemon juice, Worcestershire sauce, and 1/2 cup water. Blend until completely smooth; taste the dressing and adjust to preference, adding more lemon, salt, or pepper as needed.
- Place the kale and dressing in the fridge to chill while preparing the rest of the salad.
- Halve the cucumbers lengthwise and slice thinly to get half moons. Halve the cherry tomatoes. Thinly slice or chop the remaining avocado half.
- Add all the veggies on top of the kale. Pour dressing over and toss until combined.
- Add the finely grated Parmesan cheese, sunflower seeds, and croutons on top. Toss once more and serve.
Notes
- The salad is quite salty with the Parmesan cheese, so start with less salt in the dressing.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Mixing and baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 10mg