Kale Caesar Salad

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Ingredients

Adjust Servings:
10 leaves Lacinato Kale
1 teaspoon Olive Oil
3 cups, chopped Romaine Lettuce
1 cup, cubed Cucumber
0.5 cup, sliced Red Onion
Homemade Croutons
3 (cubed) Bread Slices
0.5 teaspoon Sea Salt
0.25 teaspoon Ground Black Pepper
0.5 teaspoon Dried Basil
0.5 teaspoon Dried Oregano
2 Tablespoons Olive Oil
Vegan Caesar Salad Dressing
0.25 cup Raw Cashews (Pre Soaked)
0.25 cup Tahini
1 large Lemon
2 Tablespoons Pickle Juice
1 Garlic Clove
0.25 cup Filtered Water
0.5 teaspoon Sea Salt
0.25 teaspoon Ground Black Pepper
1 teaspoon Nutritional Yeast
0.5 teaspoon Mustard Powder

Kale Caesar Salad

  • 20 minutes
  • Serves 2
  • Easy

Ingredients

  • Homemade Croutons

  • Vegan Caesar Salad Dressing

Directions

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Vegan Kale Caesar Salad with a creamy dressing and homemade croutons!

I’ve always been into a good caesar salad until I went to a fancy steak house and watched my server make it right in front of me…

Turns out some of the ingredients in a traditional caesar salad are not the most appetizing. Raw egg yolk? Yup. Anchovies? Oh yes.

Well needless to say, I much prefer to make my caesar salad plant-based and more nutritious with kale!

The creamy dressing is made with cashews and tahini and is hands-down much better and tastier than the traditional.

What really elevates this salad recipe are the homemade croutons. They are so easy to make and add that CRUNCH you crave and want!

 

 

Steps

1
Done

Make The Homemade Breadcrumbs

Slice then cube 3 slices of your favorite bread then add them to a large bowl.

Season the bread cubes with sea salt, black pepper, dried basil and dried oregano.

Next, add olive oil then toss well to coat.

Heat up a large skillet on high heat then add the bread cubes to the dry skillet.

Toss and toast the bread cubes evenly on medium-high heat for about 7-10 minutes or until all sides are evenly golden brown and toasted.

2
Done

Make The Vegan Caesar Salad Dressing

First, soak raw cashews in filtered and cold water for at least 1 hour (and up tp 8 hours) then drain the cashews.

Add the soaked cashews to a blender along with the tahini, juice of 1 juicy lemon, pickle juice (or apple cider vinegar), garlic clove, water, sea salt, black pepper, nutritional yeast, and mustard powder or regular mustard.

Blend until combined and smooth.

3
Done

Prep The Kale Leaves

Wash and dry the kale leaves.

Next, remove the stems and either rip or chop into bite-size pieces.

Add the chopped kale to a large salad bowl with 1 teaspoon of olive oil.

Using your hands, massage the olive oil into the kale leaves for about 1 minute.

Massaging the kale will soften the leaves as well as reduce the bitter taste.

4
Done

Make The Salad

To the massaged kale leaves add wash and chopped romaine lettuce, washed and cubed cucumber and peeled and sliced red onion.

Next, drizzle over the salad dressing and toss to combine.

Top the salad with the homemade breadcrumbs and serve.

Joni

Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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