Kale and White Bean Salad with Lemon Rosemary Croutons
Prep Time: 10 minutes Cook Time: 20 minutes Serves: 3-4 Salad: 3 cups kale, torn into bite-size pieces 2 teaspoons Nature’s Way Premium Lemon Rosemary Coconut Oil ½ lemon, zest and juice 4 niçoise olives, pitted and chopped 2 sundried tomatoes, chopped ¼ cup white beans Salt and pepper to taste Croutons: 2 tablespoons Nature’s […]
2 teaspoons Nature’s Way Premium Lemon Rosemary Coconut Oil
½ lemon, zest and juice
4 niçoise olives, pitted and chopped
2 sundried tomatoes, chopped
¼ cup white beans
Salt and pepper to taste
Croutons:
2 tablespoons Nature’s Way Lemon Rosemary Liquid Coconut Oil
1 slice white country bread, cubed
Salt to taste
Directions:
In a medium bowl, massage kale with oil, lemon zest and lemon juice. Add olives, sundried tomatoes and white beans. Toss and season with salt and pepper to taste.
For the croutons, heat a non-stick pan over medium heat. When hot, add oil and swirl to coat the pan. Add bread and fry until golden on all sides. Remove to a paper towel lined plate and sprinkle with salt.
To serve, top salad with croutons.
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