Keto Kale Caesar Salad

INGREDIENTS: 
Chopped kale
1/3 cup sour cream (can sub full-fat plain yogurt, dairy-free yogurt or mayo) 
1/4 cup tahini
2 Tbsp coconut aminos 
1/4 cup water
3 Tbsp Dijon mustard 
1-2 oz raw apple cider vinegar (to taste)
2-3 Tbsp lemon juice (to taste)
1 tsp garlic powder
1 tsp onion powder or 1-2 Tbsp dehydrated chopped onions (as shown in photo)
Sea salt & pepper, to taste (don’t be shy with healthy salt!) 

TOPPINGS:
Sprouted pumpkin seeds
Hemp seeds
Pork Panko (Crumbled Pork Rinds; see photo) 

OPTIONAL PROTEIN TOPPERS:
Grilled chicken 
Almond flour or pork panko breaded chicken tenders (our family favorite!) 
Grilled or smoked salmon 
Grilled steak 

DRESSING:
Add all ingredients right into a pint size mason jar and shake until smoothe. If tahini is hard, add to blender or use a stick blender until smooth. 
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This is a great easy-to-throw-together dressing to keep on hand for ANY salad or “sauce” to pour over chicken, dip veggies in, etc. 

TOSS:
Add chopped kale to a large salad bowl, add all your crunchy toppings and dressing, and toss! Then top with protein if you are wanting to make it a complete meal. I LOVE this dressing extra tangy and salty! It is crave-worthy, loaded with nutrition, and plenty filling!! 

Pro-tip: 
​Make a double batch of your healthy breaded chicken or protein when you cook and use the leftovers for your next meal.