Avocado Caesar Dressing:
1 avocado, divided
1/2 cup water
1/4 cup mayonnaise (optional – see notes)
2 small cloves garlic
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon salt
Kale Caesar Salad:
1 bunch kale, stems removed, chopped (5-6 cups)
Parmesan and/or pepitas for topping
Cut the avocado in half. Reserve one half for the salad. Blend the other half with the water, mayo, garlic, lemon juice, Dijon, and salt. Taste and adjust!
Toss the chopped kale with the dressing. Throw in a handful of pepitas and Parmesan and toss it all around. Finish the salad with the remaining half of the avocado, cut into cubes.
A little note from Pinch of Yum:
Sweet Potato Fries: Preheat oven to 450 degrees with the pan in the oven so it gets hot. Peel 4 sweet potatoes and cut into fry-shapes. The thinner they are, the more crispy they’ll get. Toss with a teaspoon or two of olive oil and a sprinkle of salt, pepper, and garlic powder. Remove hot pan from oven, arrange fries evenly, and bake for 20 minutes. Turn and bake for another 10 minutes or so until crispy.