Think you don’t like kale? Try this salad. Creamy Caesar, crunchy homemade croutons, Parmesan.
1 loaf fresh French bread or baguette
2-4 garlic cloves
2 Tablespoons olive oil or ghee
2 heads dino aka lactino kale or Organic Girl baby kale
1 teaspoon olive oil
1/4 teaspoon pink Himalayan salt
1/4 cup shredded Parmesan cheese
1/4 cup Primal Kitchen Caesar dressing
1. Preheat oven to 350°. Cut or tear bread into small, bite sized pieces. Add whole, peeled garlic cloves and drizzle with 2 Tablespoons olive oil. Bake until golden brown, tossing every 3-5 minutes for for 10-15 minutes. Cool completely.
2. De-stem kale leaves and cut into small pieces. Add kale to a large bowl with 1 teaspoon olive oil and 1/4 teaspoon pink Himalayan salt. Massage (yes, massage ) kale for 1-2 minutes. Squeeze 1/2 lemon and massage for 1 more minute.
3. Dress with Caesar salad dressing, add Parmesan, chop roasted garlic and add croutons. Season with fresh cracked pepper. Serving suggestions: rotisserie chicken, salmon, avocado, hemp seeds and/or garbanzo beans. Meal prepping? Hold the croutons until serving. Refrigerated dressed kale salad lasts for 2-3 days.
This recipe come from Registered Dietitian Madeleine Holloway. Schedule a 15-minute call with her today.
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