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1 avocado, divided

½ cup water

¼ cup mayonnaise or Greek yogurt

2 small cloves garlic

2 tablespoons lemon juice

1 teaspoon Dijon mustard

½ teaspoon salt

1 bunch kale, stems removed, chopped (5-6 cups)

Parmesan and/or pepitas for topping

Sweet potatoes

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1. Cut the avocado in half. Reserve one half for the salad. Blend the other half with the water, mayo, garlic, lemon juice, Dijon, and salt. Taste and adjust!

2. Toss the chopped kale with the dressing. Throw in a handful of pepitas and Parmesan and toss it all around. Finish the salad with the remaining half of the avocado, cut into cubes. YUM!

Sweet Potato Fries (do this first, because the salad doesn’t take long): Preheat oven to 450 degrees with the pan in the oven so it gets hot. Peel 4 sweet potatoes and cut into fry-shapes. The thinner they are, the more crispy they’ll get. Toss with a teaspoon or two of olive oil and a sprinkle of salt, pepper, and garlic powder. Remove hot pan from oven, arrange fries evenly, and bake for 20 minutes. Turn and bake for another 10 minutes or so until crispy.

How to make this vegan: Leave out the Parm and sub vegan mayo or Greek yogurt

Thoughts on mayo: I found mayonnaise to be the right ingredient to add creaminess and flavor to the dressing. If you really don’t want to use mayo, you could sub Greek yogurt (more tangy flavor), or just leave it out altogether with the consequence of a more watery but still delicious dressing.