Kale Avocado Salad with Yogurt Mustard Dressing

This salad has everything going for it—crispy Tuscan kale, creamy avocados, sharp red onions, and nutty Parmesan cheese. But let’s talk about the dressing, because the dressing is really the star of the show. I elevated a simple mustard vinaigrette by adding Greek yogurt, which gives it a thick, rich consistency. It tastes so good, you’ll be convinced it must be really bad for you, which makes for a genuinely satisfying salad.

I whisk up the dressing in the same bowl I plan on using for my salad, then I just pour the excess into a mason jar and store it in my fridge for the week. (In addition to salads, I love to pour it over warm lentils.)

Yogurt Mustard Dressing

2 T lemon juice
2 T Dijon mustard
1 tsp red wine vinegar
4 T olive oil
1 T Greek yogurt
salt + pepper to taste

Whisk together the lemon juice, mustard, red wine vinegar, salt and pepper in a bowl. Slowly whisk in the olive oil. Add the yogurt and whisk until well combined. Taste and adjust the seasoning to taste. (Note: If I don’t have a lemon on hand, I use 1 T of red wine vinegar and it tastes just as good.)

To make the salad, combine Tuscan kale, thinly sliced red onion, avocado, and thickly grated Parmesan cheese in any ratio that makes you happy. Toss and enjoy!

Chrissy
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