Kale & White Bean Caesar Salad

Meal Prep Salad

Hey gang!

This week’s marinated salad is a riff on a classic Caesar salad featuring crisp radicchio, tender shredded kale, plenty of fresh cracked black pepper, and shavings of Parmesan cheese on top to add a nutty, salty note.

To be real with you, I usually just use store bought caesar dressing for this but I’ve got a recipe for a high-protein caesar in the macros section below if you want to really up that protein content.

Macros along with low-calorie & high-protein versions are at the bottom of this post.

I hope you enjoy!

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Kale & White Bean Caesar Salad
Servings: 4 LARGE dinner portions, 6 SMALL side portions
Lasts 5-7 days depending on freshness of vegetables

Ingredients
2 16 oz cans white beans, drained & rinsed (800g after draining)
1 bunch tuscan kale, deveined & roughly chopped
1/4 head radicchio, roughly chopped
1/4 red onion, finely diced
1 orange bell pepper, medium diced
1/4 cup shaved Parmesan cheese (115g),(My favorite vegan parmesan)
1/2 bunch of Parsley, chopped
Caesar Dressing to taste (My Favorite Vegan Caesar if you want to keep it vegan)
Juice from 1/4-1/2 a lemon (see note)*
Additional salt, pepper, and Parmesan to taste

Instructions: