Lacinato Kale Caesar Salad

By: Sydney Flippo


Lacinato Kale Caesar Salad

By: Sydney Flippo


Preheat oven to 400 degrees Fahrenheit

Cut cauliflower florets into bite sized pieces

Place on baking sheet with oil of choice, salt, pepper, and Italian seasoning

Bake for 20 min until crispy in spots

De-stem kale and slice into small ribbons

Add kale to large bowl with juice of 1 lemon and about 1 Tbsp olive oil

Massage to kale until it is a dark green color (about 5 min)- this makes it easier to digest

Leave the kale in the bowl while you prep the other ingredients

Add 1 Tbsp oil to a pan and heat

Add cooked butter beans to pan and shake occasionally until beans are crispy (if they start to pop, turn the heat down)

Season beans with salt, pepper, and garlic or garlic powder

Finish prepping the rest of the veggies (tomato, cucumber, carrots) while the cauliflower finishes cooking

Add all ingredients to the bowl with the kale

Toss in salad dressing and serve

To make croutons, cut up your favorite crusty bread into small pieces (or tear) toss with olive oil and any seasoning you want. Cook in oven or in toaster oven at 375 for 15-20 min turning half way through.

(Adapted from Purple Carrot (meal delivery box) with a few changes by me.)


1 bunch Lacinato Kale

1 lemon

1 tomato

1 cucumber

1-2 whole carrots

About 1 lb cooked large butter beans

1 head Cauliflower

1/2 cup walnuts

Can add homemade croutons if desired

Your favorite Caesar Salad Dressing (we use a vegan one)

Salt, to taste

Pepper, to taste

2-3 Tbsp Italian seasoning

2 tsp garlic powder or 2 cloves grated garlic

About 2 Tbsp Olive oil (or your favorite cooking oil)