Kale Caesar Salad

with Tangy Garlic Dressing

This salad boasts 6 grams of fiber and 13 grams of protein—great for a super-satisfying lunch. The secret to the dressing is piquant miso paste.

MAKES 2 servings • SERVING SIZE 1 serving

1½ cups cubed whole grain bread

2 tsp olive oil

6 cups chopped kale

⅓ cup shredded vegan Parmesan-style cheese

FOR THE DRESSING

2 tbsp vegan mayonnaise

1 tbsp olive oil

juice of 1 lemon

2 tsp white miso paste

1 garlic clove, minced

½ tsp Dijon mustard

½ tsp kosher salt

½ tsp freshly ground black pepper

1. Set the air fryer temp to 390°F.

2. In a medium bowl, make the dressing by whisking together the ingredients. Taste for seasoning and adjust as needed. Set aside.

3. In a large bowl, combine the bread and olive oil.

4. Place the bread in the fryer basket and cook until toasted, about 2 to 3 minutes. Remove the croutons from the fryer basket and set aside to cool slightly.

5. In a large bowl, place the kale and Parmesan. Top with the croutons. Drizzle the dressing over the top. Toss well to coat. Divide the salad into 2 bowls before serving.