Creamy Avocado-Dijon Kale Caesar Salad
A vibrant vegan twist on Caesar salad featuring massaged kale, creamy avocado dressing, and crunchy sunflower seeds for a satisfying, nutrient-packed meal. This salad recipe (vegan, gluten-free), ready in about 15 minutes, pairs kale, avocado, lemon juice into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 cups packed, stems removed kale
- 1/4 cup mashed avocado
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 tsp apple cider vinegar
- 1/4 tsp garlic powder
- 2 tbsp olive oil
- 1/4 cup, toasted sunflower seeds
- 1 tsp lemon zest
The salad spinner we’d dry the greens in → Best Salad Spinners for 2026: Picks That Actually Dry Greens
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a small bowl, whisk together 1/4 cup mashed avocado, 2 tbsp lemon juice, 1 tbsp Dijon mustard, 1 tsp apple cider vinegar, and 1/4 tsp garlic powder until smooth and creamy.
- Step 2: Place 4 cups packed chopped kale in a large bowl, drizzle with 2 tbsp olive oil, and massage vigorously for 2 minutes until leaves turn dark green and tender.
- Step 3: Pour the avocado dressing over the kale and toss until evenly coated, then top with 1/4 cup toasted sunflower seeds and 1 tsp lemon zest, gently folding to distribute.
