Loaded kale caesar salad
Healthy Lunch Ideas
10/3/2019, 6 a.m.
Loaded kale caesar salad Yield: 4 / Total Time: 60 mins
• 1 large sweet potato, peeled and diced
• 4 cups diced bread, I like to use bagels
• 5–6 cloves garlic, not peeled
• 1 large bunch curly kale, stem removed and chopped
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1/2 small red onion, diced
• 1/3 cup dried cranberries
• 1 medium avocado
• Olive oil
• Salt and pepper
Tahini Caesar Dressing:
• 1/2 cup tahini
• Juice of 1 lemon
• 1/2 cup water
• 1/4 teaspoon salt
• Roasted garlic from above
Pre-heat oven to 375 degrees F. On a large baking sheet, add the cubed bread, diced sweet potato and the garlic. Try to keep them as separate as you can from each other, don’t mix together. Drizzle everything with olive oil and season with salt and pepper. Place in the oven.
Bake the croutons until crispy, 15-20 minutes and then remove from the tray. spread the sweet potatoes out and bake until tender, about 25 more minutes.
Remove the roasted garlic from the papery outer shell and place in a blender along with the tahini, water, lemon juice and salt. Blend until creamy, 30 seconds – 1 minute.
Place the chopped kale into a large bowl and squeeze a little bit of lemon juice over it and a sprinkle of salt. Use your hands to gently massage the leaves for about 30 seconds.
Pour about half of the dressing over the kale and use a spoon to mix until all the kale is coated with dressing. Add all the remaining ingredients (sweet potato, croutons, dried cranberries, chickpeas, onion and avocado) and then drizzle the remaining dressing over top. You may need to thin it out with a little water for easier drizzling.