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.)