Preheat your oven to 325 degrees for the croutons.
De-stem and chop kale and place into a large bowl.
Prepare dressing by adding all ingredients into a medium bowl or jar and whisk or shake until fully smooth and combined.
Add desired amount of dressing (you’ll probably have extra!) to kale. Then, add the juice from 1/2 of the lemon. Massage kale gently with your hands until kale softens and is fully and evenly coated.
Refrigerate the dressed kale while you prepare the croutons.
Dice up your bread into small cubes – the size is up to you! Place in a medium bowl, and coat with olive oil. I use my hands for this part, too. The bread shouldn’t be totally saturated, but evenly glistening from the oil.
Add seasonings to bread and gently massage with hands to coat evenly.
Place croutons onto parchment paper lined baking sheet. Bake at 325 for about 8-10 minutes, or until your desired amount of crunch is archived. Flip halfway through for an even toast.
Take kale out of fridge. Serve by topping with your favorite protein, croutons & parmesan cheese.