Serves: 2 to 4
What You Need
Juice of 1 lemon
3 to 4 tablespoons extra-virgin olive oil
1 teaspoon Dijon Mustard
2 to 3 cloves garlic, minced
1 tablespoon capers
Salt and black pepper, to taste
4 to 6 cups Tuscan kale, midrib removed and chopped
Nutritional yeast, to taste
1/2 cup croutons
Cherry tomatoes (optional)
Avocado, diced (optional)
How to Make It
Prepare the vinaigrette in a small bowl, whisking together the lemon juice, olive oil, mustard, garlic, capers, salt and pepper.
Place the kale in a serving bowl. Add the vinaigrette and toss well. Then add in nutritional yeast to taste. Let it sit for at least 5 minutes.
Add the croutons and toss again. Top with additional nutritional yeast, tomatoes and/or avocado, if desired.
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