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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!
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Baby Kale Salad with Lemon Dressing and Parmesan Croutons

A fabulously lemony baby kale salad with garlic parmesan croutons. 
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Salad
Cuisine: American
Keyword: baby kale salad recipe
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

  • 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. 

Notes

  • Serves 2-4.