Avocado and Marinated Kale Salad Sandwich

Avocado and Marinated Kale Salad Sandwich

Health Rating
Prep Cook Ready in Servings
30 min 0 min 30 min 4
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Ingredients


2 avocado(s) Avocado
4 leaf Basil, fresh (finely chopped, for aioli)
1 large egg Egg yolk (for aioli)
1/2 tbsp Extra virgin olive oil
1/2 cup Extra virgin olive oil (for aioli)
1 clove(s) Garlic (chopped, for aioli)
4 cup Kale (stemmed, shredded)
1 1/2 tbsp Lemon juice (for aioli)
1 1/2 tbsp Lemon juice
1 tsp Lemon peel (zest) (for aioli)
1/4 cup Parmesan cheese, shredded
3 small Radish (thinly sliced)
1/4 tsp Salt and pepper (to taste, for aioli)
1/4 tsp Salt and pepper (to taste)
4 bun Sandwich bun (toasted)
1 small shallot(s) Shallots (peeled, thinly sliced)

Instructions


Toss the shredded kale with 1 tablespoon of the lemon juice and a pinch of salt. Squeeze everything together with your hands several times to start to gently soften the kale's toughness. Set aside.

Meanwhile, toss the sliced shallot with the remaining lemon juice and set aside. Let both the kale and the shallot marinate for at least 30 minutes. Then, toss them together along with the sliced radishes, cheese, olive oil, and salt and pepper to taste. For each sandwich, spread a toasted roll generously with lemon-basil aioli on one half. Smash half of an avocado on the other half and sprinkle with a pinch of salt. Pile on some kale salad, close the sandwich and eat. Simple!

Lemon-Basil Aioli:
Whisk together the lemon juice, zest, egg yolk, and garlic. Whisk in the oil very slowly; start with one drop at a time and work up to a thin, steady stream as the mixture starts to thicken and emulsify. You can also whip everything together in a blender or food processor, but aioli made by hand has a better texture.
When enough oil is incorporated to reach your desired thickness, you can stop adding it and fold in the basil and salt and pepper to taste.

Refrigerate for at least an hour before using to allow the flavours to settle and develop. (you can also just stir the lemon juice, zest, garlic, and basil into about 2/3 cup of store bought mayonnaise and it will be really good).

Nutrition Facts

Per Portion

Calories 644
Calories from fat 438
Calories from saturated fat 72
Total Fat 49 g
Saturated Fat 8.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.6 g
Monounsaturated Fat 33 g
Cholesterol 53 mg
Sodium 508 mg
Potassium 1007 mg
Total Carbohydrate 37 g
Dietary Fiber 12.0 g
Sugars 3.6 g
Protein 14.3 g

Dietary servings

Per Portion


Grain 1.3
Meat Alternative 0.1
Milk Alternative 0.1
Vegetables 2.1

Energy sources


Pygal23%438.38730498129.49438865968%341.881319453274.0381470779%355.86510626110.63431145223%68%9%CarbohydratesFatProtein
Recipe from:
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