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Baby Kale Salad with Lemon Dressing and Parmesan Croutons

A fabulously lemony baby kale salad with garlic parmesan croutons. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Course: Salad
Cuisine: American

Ingredients

  • 5 ounces baby kale
Croutons:
  • 1/2 baguette
  • 3 dashes Italian seasoning
  • 1/2 tablespoon garlic powder
  • 1 tablespoon parsley chopped
  • 1/2 cup finely grated Parmesan cheese
  • 3 tablespoons olive oil
  • salt & pepper to taste
Dressing:
  • Juice from 1/2 lemon
  • 2 tablespoons Tahini
  • 1 clove garlic minced
  • 2 tablespoons water
  • salt & pepper to taste 

Instructions

    Cup of Yum
  1. Preheat oven to 350F.
  2. Cut the bread into crouton-size pieces. Toss on a baking sheet with the other crouton ingredients. Bake for 15 minutes.
  3. Meanwhile, make the dressing (whisk dressing ingredients together thoroughly in a small bowl), and add the baby kale to a salad bowl.
  4. Once the croutons are done, let them cool for a few minutes then add them to the salad. Toss with the dressing. Serve immediately. 

Notes

  • Serves 2-4.