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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Lemon Kale Caesar Salad Recipe

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This recipe for Lemon Kale Caesar Salad is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 bunches of kale, thinly sliced
1 can chickpeas, rinsed and drained
avocado oil, for coating chickpeas and massaging kale
3/4 cup toasted bread crumbs or croutons
1/4 cup pumpkin seeds
1/4 cup hemp hearts
1 large avocado, diced

optional:
tomatoes, hard boiled egg, chicken breast

dressing:
1/4 cup tahini
1/3 cup yogurt
2 tbsp dijon
juice of half a large lemon
1/4 cup water
1 tsp garlic powder
1 tsp onion powder
1 tbsp miso paste
sea salt and pepper to taste
Directions:
Directions:
Roast the chickpeas at 400 for 20-25 minutes or until crispy. Mix the dressing until smooth. Add the kale to a large bowl and gently massage with a bit of oil. Add the dressing and other items, and toss until combined.

 

 

 

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