Cactus Club’s Avocado Kale Salad is a staple at it’s restuarants and for good reason! This warm salad is so delicious and has great textures and flavours.
An important note for this salad – there are anchovies in the dressing! It took me SO long to figure out this recipe and get the copycat dressing correct until i learned this fact. To make this easier, faster, and less smelly during the cleaning process, I highly recommend using anchovy paste instead of whole anchovies!
Why You’ll Love This Avocado Kale Salad Recipe
This Avocado Kale Salad is a delightful mix of flavors and textures that would appeal to anyone looking for a satisfying and nourishing meal.
The crispness of the romaine and massaged kale, paired with the tangy pickled red cabbage, creates a fresh base that contrasts beautifully with the creamy richness of the grilled avocado. The crispy chickpeas, with their addictively seasoned, crunchy coating, add a satisfying bite, while the fennel chili panko crumbs offer a subtle aromatic spice.
The lemon garlic dressing, elevated by the umami depth of anchovy paste, ties everything together with a savory, zesty punch. Whether you’re a fan of bold, vibrant flavors or crave a wholesome, hearty salad, this dish is sure to impress.
How To Serve This Avocado Kale Salad Recipe
To serve this Avocado Kale Salad, begin by arranging the massaged kale and romaine lettuce mix in a wide, shallow serving bowl for a visually appealing presentation. Gently layer the pickled red cabbage throughout the greens, adding pops of vibrant color.
Next, drizzle the lemon garlic dressing evenly over the salad, ensuring every bite gets coated with its savory and tangy goodness. Top with crispy chickpeas and the fennel chili panko crumbs for a satisfying crunch, followed by a generous sprinkling of freshly grated Grana Padano.
Finally, place the warm, grilled avocado halves on top as a stunning centerpiece. Serve immediately, allowing guests to enjoy the contrast of flavors and textures, with the creamy avocado complementing the crisp and crunchy elements of the dish. Perfect as a standalone meal or as a hearty side dish, this salad is sure to impress at any gathering.
Avocado Kale Salad Recipe Tips
Here are some tips to help perfect the Avocado Kale Salad recipe:
Massage the Kale Properly: Gently massage the kale with olive oil, salt, and pepper for at least 1-2 minutes to soften the leaves and reduce bitterness, making the salad more enjoyable.
Pickle the Cabbage in Advance: Prepare the pickled red cabbage the day before to allow the flavors to fully develop. If you’re short on time, a 30-minute quick pickle will still provide a nice tangy contrast.
Crispy Chickpeas Tip: Ensure the chickpeas are completely dry before coating them in cornstarch to achieve maximum crispiness. Fry them in small batches to avoid crowding the pan.
Anchovy Paste for Dressing: Anchovy paste is easier to work with than whole anchovies and gives a smooth, umami-rich flavor without the mess. Avoid blending the dressing to prevent strong odors lingering in your blender.
Toast the Panko with Fennel: To bring out the flavor of the fennel seeds, toast them slowly with the panko in butter until golden and fragrant, enhancing the texture and flavor of the salad.
Grill the Avocado Just Before Serving: Grill the avocado at the last minute to ensure it’s warm and retains its creamy texture, creating a wonderful contrast with the cold salad ingredients.
Adjust Seasoning to Taste: The dressing contains anchovy paste, which adds saltiness, so adjust the seasoning in the salad carefully to avoid over-salting.
The Avocado Kale Salad Recipe
Ingredients
Salad Components:
- Kale & Romaine Lettuce Blend:
- 4 cups kale, massaged with olive oil, salt, and pepper
- 2 cups romaine lettuce, chopped
- Pickled Red Cabbage:
- 1 cup red cabbage, thinly sliced
- 1/4 cup vinegar (apple cider or white)
- 1/4 cup water
- 1 tablespoon sugar
- Pinch of salt
- Crispy Chickpeas:
- 1 can (400g) chickpeas, drained
- 2 tablespoons corn starch
- 1 teaspoon turmeric (or curry powder)
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- Vegetable oil for frying
- Fennel Chili Panko Crumb:
- 1/4 cup panko breadcrumbs
- 1/2 teaspoon fennel seeds
- 1 tablespoon butter
- Grilled Avocado:
- 1 avocado, halved
- 1 tablespoon butter
- Salt and pepper to taste
- Grana Padano:
- 2 tablespoons, freshly grated
Lemon Garlic Dressing:
- 5 tablespoons grape seed oil (or olive oil)
- 1 teaspoon grated Grana Padano cheese
- 1 clove garlic, minced
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon anchovy paste
- Pinch of black pepper
Instructions:
1. Prepare the Pickled Red Cabbage:
- In a small pot, combine vinegar, water, sugar, and a pinch of salt. Bring to a boil, then remove from heat.
- Pour the hot mixture over the sliced red cabbage in a jar or bowl. Let it cool, then refrigerate for at least 30 minutes (or overnight for better flavor).
2. Crispy Chickpeas:
- Pat chickpeas dry with a towel. Toss them in a bowl with corn starch, turmeric (or curry powder), garlic powder, cayenne (optional), salt, and pepper.
- Heat vegetable oil in a pan over medium heat and fry the chickpeas until crispy and golden brown. Drain on paper towels and set aside.
3. Fennel Chili Panko Crumb:
- In a small skillet, melt butter over medium heat. Add panko breadcrumbs and fennel seeds, stirring frequently until the breadcrumbs are golden and fragrant. Remove from heat and set aside.
4. Grilled Avocado:
- Heat a grill pan over medium-high heat. Brush the avocado halves with butter and sprinkle with salt and pepper.
- Grill the avocado, flesh side down, for 2-3 minutes until grill marks form. Set aside.
5. Massage the Kale:
- In a large bowl, massage the kale with olive oil, salt, and pepper until it softens and becomes tender (about 1-2 minutes).
6. Make the Lemon Garlic Dressing:
- In a small bowl, whisk together grape seed oil, grated Grana Padano, minced garlic, lemon juice, Dijon mustard, Worcestershire sauce, anchovy paste, and a pinch of black pepper. Set aside.
7. Assemble the Salad:
- In a large salad bowl, combine the massaged kale, romaine lettuce, and pickled red cabbage.
- Drizzle the lemon garlic dressing over the salad and toss to coat.
- Top with crispy chickpeas, fennel chili panko crumbs, and freshly grated Grana Padano.
8. Serve:
- Place the grilled avocado halves on top of the salad.
- Serve immediately and enjoy!
