Kale Caesar Salad (vegan)
Salads
What You’ll Need:
Salad
🥬 8–10 packed cups (about 2 large bunches) kale, washed and chopped
🛢️ 1 1/2 extra virgin olive oil (for massaging kale)
🧀 1/4 cup nutritional yeast
🧅 1/3 cup red onion, thinly sliced
🥑 1 avocado, sliced or smashed
🍋 1 lemon
🧂 freshly ground black pepper
Chickpea Croutons
🫘 1 can chickpeas, drained and rinsed
🧂 1 tsp paprika
🧂 1 tsp onion powder
Caesar Dressing (vegan)
🥜 1 cup raw cashews, soaked
💦 1 cup water
🧄 1 garlic clove
🫛 1 tsp capers
🫛 2 tsp caper brine
🍋 2 tbsp lemon juice
🟡 1 tsp Dijon mustard
🧂 salt & pepper to your taste
Features:
Nutrition:
*Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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How You’ll Make It
- Bake the chickpea croutons: Preheat oven to 400°F (200°C). Toss chickpeas with paprika and onion powder. Spread on a baking sheet and bake for about 20 minutes, mixing halfway through, until crispy.
- Massage the kale: Place chopped kale in a large bowl. Drizzle with olive oil and sprinkle with nutritional yeast. Massage with your hands for a few minutes until the kale softens and darkens.
- Make the vegan Caesar dressing: Blend all dressing ingredients in a high-speed blender until smooth and creamy. Adjust salt and pepper to taste.
- Assemble the salad: Layer the massaged kale with chickpea croutons, sliced red onion, Caesar dressing, cashew parmesan, avocado, freshly ground black pepper, and a generous squeeze of fresh lemon juice.
Tips, Notes & Swaps:
- This works just as well with lettuce if that’s what you have.
- Smash the baked chickpeas slightly before adding them to the salad for extra texture.
- Smash the avocado instead of slicing for better distribution in every bite.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days; keep the dressing separate if possible to prevent the kale from getting soggy.
Kale Caesar Salad (vegan)
Ingredients:
Salad
🥬 8–10 packed cups (about 2 large bunches) kale, washed and chopped
🛢️ 1 1/2 extra virgin olive oil (for massaging kale)
🧀 1/4 cup nutritional yeast
🧅 1/3 cup red onion, thinly sliced
🥑 1 avocado, sliced or smashed
🍋 1 lemon
🧂 freshly ground black pepper
Chickpea Croutons
🫘 1 can chickpeas, drained and rinsed
🧂 1 tsp paprika
🧂 1 tsp onion powder
Caesar Dressing (vegan)
🥜 1 cup raw cashews, soaked
💦 1 cup water
🧄 1 garlic clove
🫛 1 tsp capers
🫛 2 tsp caper brine
🍋 2 tbsp lemon juice
🟡 1 tsp Dijon mustard
🧂 salt & pepper to your taste
Features:
Instructions:
- Bake the chickpea croutons: Preheat oven to 400°F (200°C). Toss chickpeas with paprika and onion powder. Spread on a baking sheet and bake for about 20 minutes, mixing halfway through, until crispy.
- Massage the kale: Place chopped kale in a large bowl. Drizzle with olive oil and sprinkle with nutritional yeast. Massage with your hands for a few minutes until the kale softens and darkens.
- Make the vegan Caesar dressing: Blend all dressing ingredients in a high-speed blender until smooth and creamy. Adjust salt and pepper to taste.
- Assemble the salad: Layer the massaged kale with chickpea croutons, sliced red onion, Caesar dressing, cashew parmesan, avocado, freshly ground black pepper, and a generous squeeze of fresh lemon juice.
