Crispy Avocado Kale Salad with Whipped Feta Dressing
This Crispy Avocado Kale Salad features panko-crusted avocado on a bed of kale dressed in a Whipped Feta Dressing topped with BBQ almonds, blood orange slices, and jalapeño rings.
- 1 cup slivered almonds
- 2 tsp demerara sugar
- 1 tsp smoked paprika
- ½ tsp dry mustard
- ¼ - ½ tsp cayenne
- ½ tsp ground cumin
- ½ tsp kosher salt
- ½ tsp ground coriander
- 1 tbsp olive oil
- Additional salt for sprinkling
- 2 avocados pitted and cut into wedges
- ½ lemon juiced
- 1 tsp salt divided
- ¼ cup cornstarch
- ¼ cup all-purpose flour
- 2 large eggs beaten
- 1½ cups panko breadcrumbs
- 2 tbsp olive oil
Whipped Feta Dressing
- 125g (4.5 oz) feta cheese crumbled
- 1 clove garlic peeled
- 1 lemon juiced
- ¼ cup full-fat yogurt
- ¼ cup fresh parsley tightly packed
- 2 tbsp olive oil
Crispy Avocado Kale Salad
- 300g (10.5oz) green kale stalks removed, coarsely chopped
- 1 batch Whipped Feta Dressing
- 2 blood oranges skin removed, sliced
- 3-4 jalapeños*** thinly sliced
- 1 batch Crispy Avocado
- 1 batch BBQ Almonds
For the Almonds
Preheat the oven to 350°F. Pour the almonds into a medium-sized bowl and set aside.
Place all of the spices in a small bowl and whisk to combine. Pour the mixture over the almonds and drizzle with the olive oil. Toss to coat.
Line a baking sheet with parchment paper and pour the almonds onto the sheet. Spread the nuts out into an even layer and transfer them to the oven. Bake for 6-7 minutes or until the nuts are lightly golden. Let the nuts cool completely.
For the Avocado
Once you take the nuts out, increase the oven temperature to 400°F. Line a large baking sheet with parchment paper and set it aside.
Pour the lemon juice over the avocado wedges and sprinkle them with half of the salt. Place the rest of the salt in a bowl and add the flour and cornstarch. Whisk to combine. Beat the eggs in a separate bowl and pour the panko breadcrumbs into a large shallow vessel, like a pie plate.
Working with one wedge at a time, roll the avocado in the flour/cornstarch mixture before coating it in the egg and finally rolling it in the panko breadcrumbs. Place the breaded avocado on your prepared baking sheet and repeat with the remaining wedges.
Once the avocado wedges are breaded, drizzle the olive oil over top and transfer them to the oven. Bake for 15 minutes before flipping the wedges and baking for 10 minutes more. Keep the avocado warm, while you prepare the rest of the salad.
For the Dressing
While the avocado is in the oven, make the dressing. Place the feta, garlic, lemon juice, yogurt, and parsley in a large food processor and blitz until it resembles mulch. With the food processor running, stream in the olive oil and blitz until smooth.
Transfer the finished dressing to a bowl and set it aside.
For the Salad
Place the kale in a large bowl. Add the Whipped Feta Dressing and toss to coat. Top the salad with the blood orange, jalapeños, BBQ Almonds, and Crispy Avocado. Serve immediately.
** You can skip making these and replace them with 1 cup of coarsely chopped smoked almonds.
***3-4 jalapeños is only a suggestion. We like heat in this house, but feel free to cut down on the amount you use or omit them altogether.