Delcado And Kale Caesar Salad

Try this delish kale caesar salad made with Delcado Avocados
By Tom Walton
Delcado And Kale Caesar Salad

Delcado And Kale Caesar Salad

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  • 2 2 Delcado avocados, cut into wedges

  • 1 1 x 400g tin chickpeas, drained, rinsed and dried well

  • 2 Tbsp 2 olive oil, plus extra for dressing

  • salt flakes

  • smoked paprika

  • ½cup whole almonds

  • ½ bunch red kale, washed, drained well

  • ½ bunch green kale, washed, drained well

  • ½cup sultanas

  • 1 cup 1 mint, picked

  • ½cup basil, picked

  • 1 cup 1 parmesan, shaved, plus extra to serve

  • 2 2 lemons, juiced

  • Extra salt and pepper, for seasoning

  • Delcado dressing
  • 1 1 Delcado avocado, flesh scooped out

  • ½cup tahini or natural yoghurt

  • 1 cup 1 basil, picked

  • 2 cloves 2 garlic

  • 1 1 lemon, juiced

  • Sea salt

  • Freshly ground black pepper


  • Preheat oven to 180°C fan-forced. Line a baking tray with baking paper. Toss the chickpeas with 2 Tbsp olive oil, salt and paprika. Scatter over the baking tray and roast for 30-40 minutes until crispy. Set aside.
  • For the Delcado dressing, combine ingredients in a blender with ²⁄³ cup of water to form a smooth purée. Adjust the seasoning to taste, then set aside.
  • Roast the almonds for 8 minutes, then lightly crush and set aside. Strip the leaves from the kale stems, then roughly tear or slice. Place kale in a large mixing bowl with chickpeas, almonds, sultanas, mint, basil and parmesan.
  • Dress with olive oil, lemon juice and about ½ cup of Delcado dressing. Season lightly and gently toss to combine.
  • Serve the salad topped with wedges of Delcado and extra parmesan.

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Market tip...

For mates & dates

Turn this sensational side into a delicious main by topping it with grilled halloumi, bacon or shredded chicken.

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