Kale Caesar Salad with Crispy Chickpea Croutons
Ingredients
Trader Joe’s chopped kale
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
1 can garbanzo beans, drained and rinsed
salt, paprika, garlic powder, pepper to taste
1lb shrimp, peeled, deveined
1 tablespoon Cajun seasoning
Olive oil
Caesar Dressing
Crispy Chickpea Croutons
Spicy Cajun Shrimp
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!
