Kale Caesar Salad

Salad Base:

3 cups whole wheat bread, cut into cubes

Extra virgin olive oil

6-8 cups washed kale, chopped small

1 cup chopped cucumber

1 cup chopped cherry tomatoes

1 cup sliced hearts of palm

1 cup chopped cooked chicken breast

Shavings of Parmesan for garnish

Salt and pepper, to taste

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Avocado Caesar dressing:

1 ripe avocado

1/2 cup non-fat Greek yogurt

1/2 cup non-fat sour cream

2 tablespoons of grated Parmesan

1 teaspoon of whole grain mustard

1 minced anchovy

1/2 teaspoon lime juice

3 tablespoons of apple cider vinegar

Salt and pepper, to taste

Preheat the oven to 400°.
Add the bread cubes to a baking sheet and drizzle with olive oil, salt and pepper. Bake for 10 minutes or until golden brown. Add them to a food processor and pulse until they form bread crumbs.*
Next, take out a large bowl and add the kale, cucumbers, tomatoes, hearts of palm, and chicken.
Make the dressing by adding all of the ingredients to a blender or food processor and blend until smooth. Taste for seasoning.
To assemble, dress your salad and finish with shavings of parmesan cheese and the toasted bread crumbs.