Avocado And Marinated Kale Salad Sandwich Recipe

Name: Avocado And Marinated Kale Salad Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the avocado and kale sandwiches:; 1 bunch lacinato kale, stemmed and shredded or very finely chopped; 1 small shallot, peeled and sliced very thinly (about 1 tablespoon); 1 1/2 tablespoons fresh lemon juice; 3 smallish radishes, thinly sliced; 1/4 cup good aged Parmesan or Grana Padano, crumbled or shredded; 3 tablespoons olive oil; 1 pinch salt and pepper, to taste; 2 ripe avocados; 1/4 cup lemon-basil aioli (see below); 3 or 4 ciabatta-ish rolls, sliced in half and toasted; For the lemon-basil aioli:; 2 tablespoons fresh lemon juice; 1 teaspoon lemon zest; 1 large egg yolk; 1 small garlic clove, chopped to a paste; 1/2 cup (approximately) neutral-flavored oil; 3 to 4 large basil leaves, finely chopped; 1 pinch salt and pepper, to taste

Servings: persons

For the avocado and kale sandwiches:
1 bunch lacinato kale, stemmed and shredded or very finely chopped
1 small shallot, peeled and sliced very thinly (about 1 tablespoon)
1 1/2 tablespoons fresh lemon juice
3 smallish radishes, thinly sliced
1/4 cup good aged Parmesan or Grana Padano, crumbled or shredded
3 tablespoons olive oil
1 pinch salt and pepper, to taste
2 ripe avocados
1/4 cup lemon-basil aioli (see below)
3 or 4 ciabatta-ish rolls, sliced in half and toasted
For the lemon-basil aioli:
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 large egg yolk
1 small garlic clove, chopped to a paste
1/2 cup (approximately) neutral-flavored oil
3 to 4 large basil leaves, finely chopped
1 pinch salt and pepper, to taste

1
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.
2
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.
3
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!
4
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 (and makes you feel more like a superstar). 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 flavors to settle and develop. (You can also just stir the lemon juice, zest, garlic, and basil into about 2/3 cup of store bought mayo and it'll still be really good).

502

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For the avocado and kale sandwiches:, 1 bunch lacinato kale, stemmed and shredded or very finely chopped, 1 small shallot, peeled and sliced very thinly (about 1 tablespoon), 1 1/2 tablespoons fresh lemon juice, and more.

Yes, Avocado And Marinated Kale Salad Sandwich falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Avocado And Marinated Kale Salad Sandwich

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