Avocado Kale Caesar

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

croutons

🥗Healthier: toasted chickpeas

💰Cheaper: store-bought croutons

Toasted chickpeas provide crunch and protein.

anchovy paste

🥗Healthier: capers

💰Cheaper: fish sauce

Capers add a briny flavor without fish.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more affordable cooking oil.

Cut the day-old ciabatta bread into crouton-sized pieces, slightly larger than normal.

Drizzle 2 to 3 tablespoons of olive oil over the croutons on a baking sheet.

Add a couple tablespoons of melted butter on top of the croutons.

Season the croutons with Maldon sea salt, black pepper, and Italian seasoning.

Toss the croutons to combine and spread them out on the baking sheet.

Bake the croutons in the oven at 425°F for about 10 to 15 minutes until golden brown and crispy.

In a jar, combine 1/2 cup of tahini, juice from two lemons, and a little salt.

Use a garlic press to add two big cloves of garlic to the jar.

Add a couple tablespoons of water to thin the dressing and stir to combine.

Rinse the baby kale and chopped romaine lettuce, then place them in a large salad bowl.

Add the rinsed greens to the bowl and toss them together.

Add sliced cucumbers and avocado to the salad.

Sprinkle everything but the bagel seasoning over the salad.

Thinly slice the avocado and fan it out over the salad for presentation.

Check on the croutons and let them cool for a moment after baking.

Sprinkle the cooled croutons on top of the salad.

Drizzle the tahini dressing over the salad before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens