Baby Kale Salad with Lemon Dressing and Parmesan Croutons
A fabulously lemony baby kale salad with garlic parmesan croutons.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Salad
Cuisine: American
Keyword: baby kale salad recipe
Servings: 4
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
Preheat oven to 350F.
Cut the bread into crouton-size pieces. Toss on a baking sheet with the other crouton ingredients. Bake for 15 minutes.
Meanwhile, make the dressing (whisk dressing ingredients together thoroughly in a small bowl), and add the baby kale to a salad bowl.
Once the croutons are done, let them cool for a few minutes then add them to the salad. Toss with the dressing. Serve immediately.