Avocado Kale Caesar Salad@whatsgabycooking123

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

croutons

🥗Healthier: toasted seeds

💰Cheaper: day-old bread

Toasted seeds provide crunch without carbs.

Cut a day old ciabatta loaf into crouton-sized pieces, using a little more than half the loaf.

Drizzle about 2-3 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 a little Italian seasoning.

Toss the croutons to combine the seasonings and oil, then 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.

In a jar, combine 1/2 cup of tahini and juice from 2 lemons, catching any seeds.

Add a pinch of salt and 2 cloves of smashed garlic to the jar.

Thin the dressing with a couple tablespoons of water and stir until creamy.

Rinse the baby kale and chopped romaine lettuce, then spin dry in a salad spinner.

Place the rinsed greens into a large salad bowl and toss them together.

Add sliced Persian cucumbers and diced avocado to the salad bowl.

Sprinkle a couple tablespoons of everything but the bagel seasoning over the salad.

Thinly slice the avocado and fan it out on top of the salad for presentation.

Check on the croutons and let them cool for a moment before adding them to the salad.

Drizzle the tahini dressing over the salad and toss gently to combine.

Equipment Needed

Spice Level:

Dietary

Allergens