Serves 2

• 4 C  Kale, chopped
• 1/2 C Chipotle Bread & Butter Crouton crumble, make in advance*
• 1/4 C Sartori Chipotle Bellavitano, finely grated 
• 20 rainbow cherry tomatoes, halved
• 2 avocados, sliced
• 1/4 C pepitas, toasted     
• 4-5 Tbsp Lemony Caesar Salad Girl Organic Dressing                                                                           

* To Prepare Chipotle Corn Bread & Butter Croutons:  Make ahead of time and put into mason jar and in fridge

• 2 slices bread or cornbread, finely chopped                                             
• 1/4 C corn tortilla chips, crushed
• 2 Tbsp butter, melted 
• 1/4 C Sartori Chipotle Bellavitano, grated
• 1/8 tsp chili powder

Gently toss ingredients in small bowl, line a sheet pan with parchment paper, spread mixture out on parchment paper, and bake at 350F for 15 minutes (until golden brown and bubbling a bit). Cool completely, and gently crumble off of the parchment sheet onto dry sheet of parchment (keep uncovered till ready to crumble on salads).

To Prepare Salad: In a mixing bowl, gently toss kale, crouton crumble, pepitas, and Lemony Caesar Dressing. divide into 2 salad bowls, decorate with tomatoes, avocados and a little more crumble and or cheese.

If you don't have time for the crouton crumble, just break up a few tortilla chips to toss with salad.

Enjoy!