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 Way Lemon Rosemary Liquid Coconut Oil

1 slice white country bread, cubed

Salt to taste

Directions:

  1. 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.
  2. 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.
  3. To serve, top salad with croutons.