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.
374 CALORIES PER SERVING
FRYER TEMP 390°F
PREP TIME 10 mins
COOK TIME 3 mins
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.
TIP To make the crunchiest croutons, use day-old bread.
NUTRITION PER 1 SERVING:
TOTAL FAT 20g • SATURATED FAT 3g • CHOLESTEROL 0mg • SODIUM 610mg • CARBS 38g DIETARY FIBERS 6g • SUGARS 3g • PROTEIN 13g