Creamy Kale Caesar Salad with Avocado

Creamy kale Caesar with avocado salad in clear bowl

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For the Salad:

  • 6 cups kale, shredded
  • 2 cups Brussels sprouts, shredded
  • 1/2-1 avocado, diced
  • 1/2 cup shaved parmesan (and/or asiago)

For the Garlic Roasted Chickpeas:

  • 1 14 oz. can chickpeas, drained and rinsed
  • drizzle of olive oil
  • 1 tsp garlic powder
  • 1/2 tsp sea salt

For the Caesar Dressing:

  • 3/4 cup 2% or whole milk Greek yogurt
  • 3 cloves garlic
  • 1/3 cup water
  • 1-2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • pinch of pepper


  1. Make the Garlic Roasted Chickpeas: Preheat the oven to 400 degrees and line a baking sheet with foil. Making sure chickpeas are completely dry, toss in a bowl with olive oil, garlic powder, and salt. Place on baking sheet in an even layer and bake for 20 minutes (or until crispy) while you prep the salad and dressing.
  2. Make the salad: Combine kale, Brussels, avocado, and parmesan in a large bowl.
  3. Make the dressing: Combine Greek yogurt, garlic, water, olive oil, lemon juice, Dijon, and pepper in a blender, and blend until smooth.
  4. Assemble: Combine all the ingredients in large bowl and toss together before serving.


Definitely make adjustments at any point! Add more or less of any ingredient to make it how you like it -- this is one flexible salad.

I did have a little bit of salad dressing left over -- you can use as much as you want, so you may or may not have any left.

If you don't plan on serving immediately, you can avoid a soggy salad by keeping the dressing in the fridge until you're ready to use it.

Keywords: creamy kale Caesar salad, kale Caesar salad with avocado, kale Caesar salad, healthy Caesar salad, Greek yogurt Caesar salad dressing