Kale Caesar Salad

Everyone loves a classic Caesar salad. Here’s how I step it up to be gut healthy!

INGREDIENTS
2 bunches of dinosaur kale
Juice of 1 lemon
Salt
Ezekiel bread
Olive oil
Parmesan cheese
Sprouted pumpkin seeds and/or pine nuts, toasted
Cleveland Kitchen Fermented Veggie Caesar Dressing

DIRECTIONS
Remove kale from stems. Rough chop into pieces. Rinse under cold water and drain. Add lemon and salt to kale and massage thoroughly. Let sit for at least a half-hour, up to 3 hours. Toast nuts of choice (I used sprouted pumpkin seeds and pine nuts) and shave a bit of Parmesan. You can also make the croutons now.

These are made from sprouted Ezekiel toast. I keep mine frozen so I broke it up by hand, added some olive oil and salt, and toasted until crispy. Almost done! You can certainly make your own dressing but I used Cleveland Kitchen’s Vegan Caesar to save some time. Mix all, top with a little more parm and croutons and you’re all set!