Pat loves a good salad and is so excited to share this new Kale Caesar Salad with Crispy Chickpea Croutons with you! The best part is that you can add cajun shrimp for added protein! The chickpea croutons can easily be made in your air fryer, which has been Pat's favorite sidekick in the kitchen lately (with the exception of Flippin' Pat of course!) Pat hopes you dive face first into this salad because it's so good!
2 tablespoons avocado oil-based mayo (can sub for vegan mayo)
1/2 lemon juiced
2 tsp Dijon mustard
1/4 cup olive oil
2 tablespoons minced shallots
1/2 tsp maple syrup
1 tsp liquid aminos or soy sauce
1-2 tablespoons water
salt, pepper, garlic powder to taste
blend until smooth
Crispy Chickpea Croutons
1 can garbanzo beans, drained and rinsed
salt, paprika, garlic powder, pepper to taste
Spicy Cajun Shrimp
1lb shrimp, peeled, deveined
1 tablespoon Cajun seasoning
Olive oil
Directions
heat air fryer to 390 degrees, throw in drained and rinsed chickpeas plain and let cook 5 minutes, spray with olive oil, toss and cook another 5, toss and cook 5 more minutes, finally add spices of choice, and then put back in for 2 more minutes. let cool to crisp up
Portion out however much kale you want
Pour a little bit of the caesar dressing over the kale and massage with your hands to tenderize the leaves. Then pour over the rest of the dressing a-little bit at a time until your desired saturation
Mix with tongs, top with crispy chickpeas, parmesan cheese and pepper
Thaw frozen shrimp under cold water and remove tails. Pat shrimp dry
Heat a skillet to medium heat and add olive oil
Coat shrimp with Cajun seasoning and add to skillet
Let cook on each side for 3-4 minutes until fully pink and cooked through
Top on your kale caesar salad for an extra protein boost!
