This Keto Kale Salad is a showstopper that can shine as the star of your meal. It has a crunchy bread crumb topping that creates the perfect texture with freshly grated Parmesan-style cheese (our vegan alternative).
– 4 cups curly kale leaves, torn into bite- sized pieces, stems removed – 2 tablespoons fresh lemon juice – 2 tablespoons extra virgin olive oil – ¼ teaspoon garlic salt – ¼ teaspoon red pepper flakes – ⅛ teaspoon freshly cracked black pepper - 1 cup keto-friendly croutons (we used our homemade keto croutons) - ¼ cup freshly grated Parmesan-style cheese (We use Violife to make this salad vegan)
Combine the freshly torn kale with a zesty mix of lemon juice, olive oil, and aromatic spices.
Mix in the keto croutons and the dairy-free Parmesan cheese.
Give a quick stir and enjoy a fresh, refreshing salad within 10 minutes.
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