Avocado Kale Caesar Salad and Sweet Potato Fries

Here is the Avocado Kale Caesar Salad and Roasted Sweet Potato Fries
along side a boneless, skinless chicken breast that I seasoned with
Homemade Fajita Seasoning and then sauteed in a little olive oil.

Recipe from Pinch of Yum

Adapted a bit and Husband-Tested in Alice’s Kitchen

Yield: 4 side salad servings

If you wish another reason to eat kale, avocado and sweet potatoes, then this salad is for you.  The dressing is delicious and can be made in advance.  While the sweet potatoes are roasting, the rest of the salad can be put together. This is one beautiful salad that looks fabulous on a platter. This recipe is a keeper!  

Sweet Potato Fries:

2 sweet potatoes, peeled and cut into sticks

1-2 teaspoons olive oil

Kosher salt, to taste

Freshly ground pepper, to taste

Garlic powder, just a sprinkling

Avocado Caesar Dressing:

(I used my little mini food chopper for this. The dressing recipe makes more than what you’ll need for this salad, so plan to use it as a dressing for another salad later.)

1 avocado, divided


½ cup water


¼ cup mayonnaise (You could substitute plain Greek yogurt.)

2 small cloves garlic


2 Tablespoons fresh lemon juice


1 teaspoon Dijon mustard


½ teaspoon salt

Kale Caesar Salad:


1 bunch kale, stems removed, chopped fine (6 cups)

Fresh Parmesan cheese and/or pumpkin seeds (roasted or raw) for topping

Preheat oven to 450 degrees with a sheet pan in the oven so the pan gets hot. Toss the sweet potatoes with the olive oil and a sprinkle of salt, pepper, and garlic powder. Remove hot pan from oven, arrange fries evenly, and bake for 10 minutes. Check the oven and bake for another 5-10 minutes or so until tender.  (The original recipe calls for a much longer roasting time, but my oven bakes hot.  Just check your potatoes as they roast so make sure they don’t burn.)

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. 


Toss the chopped kale with some of the dressing.  (The recipe made a lot more dressing than needed, in my opinion. So, plan to use the extra for another salad.) Throw in a handful of pumpkin seeds and Parmesan and toss it all around. Finish the salad with the remaining half of the avocado, cut into cubes. Serve alongside the sweet potatoes.