Avocado Kale Salad (Cactus Club Copycat)
This Cactus Club copycat avocado kale salad is packed with bursts of flavor and texture! This anything-but-average salad will be on repeat so often that you'll want to skip the restaurant altogether.
Servings: 2 Servings
Calories: 1317kcal
Ingredients
- 3 cups Curly kale stems removed, roughly chopped
- 1 Hass avocado halved
- ¼ cup Grana padano cheese
Pickled Cabbage
- 1 cup Red cabbage shredded
- ¼ cup White vinegar
- ¼ cup Water
- 1 tablespoon Granulated sugar
- 1 teaspoon Kosher salt
Crispy Chickpeas
- 15 oz Chickpeas drained, washed
- ¼ teaspoon Kosher salt
- ¼ teaspoon Garlic powder
- ¼ teaspoon Onion powder
Fennel Chili Panko
- ½ cup Panko breadcrumbs
- ⅛ teaspoon Fennel seeds crushed
- ¼ teaspoon Red chili flakes
- 2 tablespoon Extra virgin olive oil
- ¼ teaspoon Kosher salt
Dressing
- ½ cup Extra virgin olive oil
- 1 Lemon juiced
- 1 teaspoon Dijon mustard
- 4 cloves Garlic peeled
- 1 teaspoon Anchovy paste
- 1 teaspoon Granulated sugar
- ¼ teaspoon Kosher salt
- ¼ teaspoon Black pepper
Instructions
- Add the vinegar, water, salt and sugar to a small saucepan over medium heat. Let the vinegar mixture come to a boil, and remove from the heat.¼ cup White vinegar, 1 tablespoon Granulated sugar, 1 teaspoon Kosher salt, ¼ cup Water
- Carefully pour the vinegar over the sliced red cabbage in a medium-sized bowl and set aside.1 cup Red cabbage
- Add the olive oil, mustard, garlic, anchovy paste, and lemon juice to a jar or immersion blender container. Blend with an immersion blender until the dressing is smooth and emulsified.½ cup Extra virgin olive oil, 1 Lemon, 1 teaspoon Dijon mustard, 4 cloves Garlic, 1 teaspoon Anchovy paste, 1 teaspoon Granulated sugar, ¼ teaspoon Kosher salt, ¼ teaspoon Black pepper
- Drain and rinse the canned chickpeas to get rid of the canning liquid. Carefully dry the rinsed chickpeas on a paper towel to remove any excess moisture.15 oz Chickpeas
- Toss the chickpeas in a bowl with the seasoning to coat them evenly. Put the seasoned chickpeas in the air fryer at 375°F for 10-15 minutes until the chickpeas are crispy.¼ teaspoon Kosher salt, ¼ teaspoon Garlic powder, ¼ teaspoon Onion powder
- Add the panko, crushed fennel seeds, chili flakes, and olive oil to a small skillet. Turn the heat on low, and toast the panko until golden brown.½ cup Panko breadcrumbs, ⅛ teaspoon Fennel seeds, ¼ teaspoon Red chili flakes, 2 tablespoon Extra virgin olive oil, ¼ teaspoon Kosher salt
- Cut the avocado in half, and carefully remove the pit. Place the avocado flesh side down on a heated grill pan, until there are grill marks on the avocado flesh.1 Hass avocado
- Drizzle a quarter of the dressing on the kale in a large bowl. Lightly massage the dressing into the kale until it is slightly softened.3 cups Curly kale
- Assemble the salad with kale as the base, topped with crispy chickpeas, toasted panko, pickled cabbage, and grilled avocado. Drizzle with additional dressing to your taste.¼ cup Grana padano cheese
Video
Notes
Massage the kale: This is an important step you do not want to skip. Massaging the kale helps reduce the bitterness, and tenderizes the leaves making them easier to chew.
Preparing the pickling liquid: If you prefer, you can add the vinegar, water, and sugar to a microwave-safe bowl and heat in 15-second increments until the sugar is completely dissolved.
Air frying chickpeas: Keep a close watch on the chickpeas while they are crisping in the air fryer. Every air fryer brand is different, and some may heat up and cook faster than others.
No immersion blender: You can mince the garlic with a garlic press and whisk the dressing, or use a traditional food processor/blender instead of an immersion blender.
Nutrition
Calories: 1317kcal | Carbohydrates: 99g | Protein: 31g | Fat: 94g | Saturated Fat: 14g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 62g | Cholesterol: 11mg | Sodium: 2833mg | Potassium: 1503mg | Fiber: 28g | Sugar: 23g | Vitamin A: 4036IU | Vitamin C: 98mg | Calcium: 434mg | Iron: 10mg
