Ingredients

The following ingredients have 2 Servings
  • 1/2 ripe avocado
  • 1/4 cup Tessemae’s Creamy Caesar Dressing
  • Juice of 1/2 lemon
  • 1 bunch kale (curly green kale works best), washed, dried and tough stems removed – about 4 cups
  • 1 pinch sea salt
  • 1/2 cup shredded carrots
  • 1/4 cup thinly sliced red onion
  • 1 cup cherry tomatoes, halved
  • 1 hard boiled eggs, halved
  • 2 Tbsp. sliced almonds

Instruction

  • Place avocado, dressing and lemon juice a food processor or blender (or just mash it all up with a fork and some elbow grease). Process until smooth. Set aside.
  • Tear kale leaves into small pieces and place in a large bowl. Sprinkle with a pinch of sea salt.
  • Using your hands, massage the kale leaves with the salt until the start to wilt and soften a bit.
  • Divide kale among two bowls. Add carrots, red onion, cherry tomato halves and eggs.
  • Drizzle with dressing and toss lightly to coat. Sprinkle with almonds and serve.