Baby Kale Salad with Lemon Dressing and Parmesan Croutons

This baby kale salad is an easy and fast way to enjoy kale. The lemon tahini dressing and garlicky parmesan croutons make this a wonderfully flavorful salad!

The croutons make this salad. They’re garlicky, cheesy, and just taste soo good. Super easy to make as well.

Just cut up some French bread, toss it with some garlic, olive oil, parmesan, and parlsey. Bake for 15 minutes, and you have the best croutons ever.

Don’t discard the pieces that fall off the croutons while you’re baking them. Sprinkle it allllll in the salad. 🙂

You may be wondering what’s the difference between kale and baby kale. Baby kale is more tender and doesn’t need to be massaged or finely chopped before adding into a salad.

You don’t need to remove the stalks either. I like it because it’s easy to work with, and it’s another healthy salad green for my arsenal.

This salad is somewhat reminiscent of Caesar salad, but it has its own little spin.

The tahini gives it a unique taste and creaminess without mayo.

I rarely use tahini for anything other than hummus. I did make a grilled eggplant salad last summer with a tahini dressing, and I think that’s the last time that happened.

I really need to explore it more in other recipes!

Hope you enjoy this baby kale salad recipe!

Questions? Ask me in the comments below.

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Baby Kale Salad with Lemon Dressing and Parmesan Croutons

A fabulously lemony baby kale salad with garlic parmesan croutons. 

Course Salad

Cuisine American

Keyword baby kale salad recipe

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4

Author Natasha Bull

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

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. 

Recipe Notes

• Serves 2-4.

You may also like my kale salad with parmesan, lemon, and black truffle oil or my lemon tahini dressing.