Prep Time: 10 minutes
Cook Time: 20 minutes
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
2 tablespoons Nature’s Way Lemon Rosemary Liquid Coconut Oil
1 slice white country bread, cubed
Salt to taste
- 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.