1thick cut slice of whole grain breador gluten free bread if you are gluten free
drizzle of olive oil and drizzle of lemon juice
Instructions
Preheat oven to 350
Dressing
Place all ingredients in a high speed blender, blend until completely pureed. If dressing is too thick add a few tablespoons more of water and blend again. Set aside
Tomatoes
Place tomatoes in a small oven safe casserole. Drizzle with 1 tbsp olive oil, salt and pepper. Roast in a 350 oven for 20 minutes until blistered and slightly brown. Set aside
Croutons
Slice bread into large crouton squares. Spread out on a cookie sheet and drizzle with olive oil. Roast in oven with tomatoes for 5-7 minutes or until brown. Set aside
Kale
Drizzle kale with olive oil and a splash of fresh lemon juice, massage the leaves well. Allow to rest for 3-4 minutes.
Assembly
Toss kale with tomatoes and 1/4 cup of dressing. Toss well until all leaves are coated with dressing. Sprinkle salad with croutons and sliced avocado.
Notes
*You will have 1 cup of extra dressing. It keeps for 7 days in fridge*