Viral Kale Caesar Salad With Cheezy Almonds
A lighter take on the classic Caesar. Crunchy kale, crispy sourdough croutons, and a tangy tahini dressing meet our Cheddar Cheeze Probiotic Almonds for a gut-friendly twist that packs real flavor—and real crunch.
INGREDIENTS
- 1 large bunch of kale, stems removed and chopped
- 2 tbsp extra virgin olive oil, divided
- 2 slices of sourdough bread
- 1 pack of Cheddar Cheeze Probiotic Almonds
- Shredded parmesan, or dairy-free alternative if vegan
DRESSING INGREDIENTS
- ¼ cup extra virgin olive oil
- 2 tbsp tahini
- 2 tbsp dijon mustard
- 2 tsp soy sauce
- 1 lemon, juiced
DIRECTIONS
- Preheat the oven to 350° F.
- Toss the sourdough in 1 tbsp of olive oil and lay on a baking sheet lined with parchment paper.
- Place in the oven for 10-15 minutes, until toasted.
- Massage the kale in a bowl with 1 tbsp of olive oil for a minute.
- Whisk the dressing ingredients in a small bowl until smooth and creamy. Add 1 tbsp of water at a time until it reaches the desired consistency.
- Remove the bread from the oven, then break them apart and add them to a high-speed blender or food processor with the almonds. Pulse until crumbly.
- Pour a drizzle of the dressing onto the kale and mix.
- Add shaved cheese on top, then the breadcrumbs, and top with an extra drizzle of dressing.
- Serve and enjoy!
