Ingredients
| GREEK YOGURT CAESAR: | |
| 2 ¼ cups | Greek yogurt, plain |
| ¾ cup | Parmesan cheese, shredded |
| 1 tablespoon | Anchovy paste |
| 3 tablespoons | Extra virgin olive oil |
| 3 tablespoons | Dijon mustard |
| 3 cloves | Garlic, fresh |
| 6 tablespoons | Lemon juice |
| 1 ½ teaspoons | Oregano, dry |
| ¾ teaspoon | Salt |
| 1 ½ teaspoons | Black pepper, ground |
| AVOCADO CROUTONS: | |
| 2 each | Avocados, medium, diced |
| ½ cup | Parmesan cheese, shredded |
| ½ cup | Azar® Honey Roasted Slivered Almonds |
| FINAL ASSEMBLY: | |
| 12 cups | Kale, fresh, chopped |
| 3 cups | Broccoli slaw, fresh |
| 3 cups | Brussels sprouts, fresh, shaved |
| 1 ½ cups | Greek yogurt dressing |
| 1 ½ cups | Chicken, grilled and diced |
| 1 ½ cups | Oven roasted tomatoes |
| 3 cups | Avocado croutons |
| ¾ cup | Azar® Honey Roasted Slivered Almonds |
Procedure
Makes 6 Servings
Greek Yogurt Caesar:
- Combine all ingredients in a blender, blend until smooth. Refrigerate until ready to use.
Avocado Croutons:
- In a food processer combine the almonds and parmesan cheese, pulse until wet sand-like consistency. Place in a flat vessel.
- Roll the diced avocado pieces in almond parmesan crumble. Hold in refrigerator until use.
To Make One Portion Salad:
- Combine the 2 cups kale, ½ cup Brussels sprouts, ½ cup broccoli slaw, and ¼ cup dressing in a bowl, toss to coat completely. Place in a serving bowl.
- Top with ¼ cup oven roasted tomatoes, ½ cup diced chicken, 2 tablespoons honey roasted almonds, and ½ cup avocado croutons. Serve immediately.