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Parve
Medium
6 Servings
Allergens 
20 Minutes
Diets
No Diets specified
Submitted by Rivky Levy
I came across fried avocados at a restaurant and my obsession took over me. I had to incorporate this into a salad, I just had to. Its crunchy coating with a soft avocado center is just pure bliss in the mouth. I had to share it with family and friends, and so this kale salad was born. My guests cannot stop talking about this salad! Side note, I usually only make this salad at times that I can get the avocados right before serving because it’s that warm, crunchy texture that just makes people wild.
1 bag of kale
Handful cherry tomatoes (halved lengthwise)
Candied walnuts
Avocados (not too ripe)
Flour
Paprika
Garlic salt
Onion powder
Egg
Panko crumbs
1/4 cup oil
1/4 cup good quality maple syrup (do not use pancake syrup)
2 tablespoons apple cider vinegar
1 tablespoon dijon mustard
1/2 teaspoon salt
Freshly ground black pepper
Mix dressing ingredients in a cruet and shake well. Set aside.
Remove stems of kale and rub leaves with your fingers to remove the bitterness. Add the tomatoes and candied walnuts. Add dressing and toss.
Prepare 3 separate bowls.
In the first bowl, combine flour, paprika, onion powder and garlic salt.
In the second bowl, whisk egg.
In the third bowl, add the panko crumbs.
Slice avocado into 1/8ths.
Coat in flour mixture, then egg and finally panko crumbs. Deep fry in hot oil 1 minute per side (until browned).
Arrange avocados on top of salad and serve.
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