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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 626 calories
  • 30 min
  • 4 servings

Ingredients

  • 1 tbsp capers
  • 1 cup cashews, roasted unsalted
  • 2 cloves garlic
  • ½ small bunch Italian (flat-leaf) parsley
  • 1 bunch kale
  • 2 (15 oz) cans kidney beans
  • 2 lemons
  • ¼ cup nutritional yeast flakes
  • 1 head romaine lettuce
  • 2 whole grain buns or rolls
  • black pepper
  • Dijon mustard
  • extra virgin olive oil
  • garlic powder
  • salt
  • soy sauce

Instructions

  1. Preheat oven to 400°F.
  2. Wash and dry the fresh produce.
    • 2 lemons
    • ½ small bunch Italian (flat-leaf) parsley
    • 1 bunch kale
    • 1 head romaine lettuce
  3. Grate zest from the lemons into a large salad bowl. Add oil and spices, then whisk to combine.
    • ¼ cup extra virgin olive oil
    • ½ tsp salt
    • ½ tsp black pepper
    • ¼ tsp garlic powder
  4. Shave parsley leaves off the stems; discard the stems and mince the leaves. Transfer to the bowl.
  5. Cut or tear the buns into bite-sized pieces and place in the bowl; toss to coat. Transfer croutons to a large baking sheet pan. Reserve bowl for later use.
    • 2 whole grain buns or rolls
  6. Place croutons in the oven and cook, tossing halfway through, until golden and crisp, 12-15 minutes. Remove from oven and set aside to cool.
  7. Meanwhile, juice lemons into a blender.
  8. Peel garlic; add to blender along with cashews, water, nutritional yeast, capers, soy sauce, Dijon, salt, and pepper. Blend until smooth; adding water, 1 tbsp at a time, if needed, to make a thick dressing; transfer to the salad bowl.
    • 2 cloves garlic
    • 1 cup cashews, roasted unsalted
    • ½ cup water
    • ¼ cup nutritional yeast flakes
    • 1 tbsp capers
    • 2 tsp soy sauce
    • 1 tsp Dijon mustard
    • ½ tsp salt
    • ½ tsp black pepper
  9. Drain and rinse the beans in a colander; set aside to drain further.
    • 2 (15 oz) cans kidney beans
  10. Fold kale leaves in half lengthwise and slice off the stems. Chop or tear leaves into bite-sized pieces and transfer to the bowl with the dressing. Using your hands, massage kale with the dressing until slightly softened.
  11. Chop or tear romaine leaves into bite-sized pieces and transfer to the bowl.
  12. Add beans to the bowl and toss to combine the salad.
  13. To serve, divide salad between plates or bowls and top with croutons. Enjoy!

Nutrition per Serving

Calories
626
Fat
33g
Net Carbs
48g
Protein
27g

Cookware

  • baking sheet pan
  • can opener
  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • grater
  • hand or regular blender
  • measuring cups
  • measuring spoons
  • mixing bowls
  • oven mitts
  • salad spinner (optional)
  • spatula
  • tongs
  • whisk or fork