Sprouted Caesar Salad
Salads
Ingredients:
- 1 large head romaine lettuce, chopped
- 1 cup alfalfa sprouts
- 1 cup croutons, lightly smashed
- 3–4 tbsp caesar dressing
- 2–3 tbsp cashew parmesan
- 100 g (½) avocado
- 15 ml (1 tbsp) fresh lemon juice
- freshly ground black pepper to taste
Equipments:
Features:
20 minutes or less
Gluten-Free
Raw
Grain-Free
Soy-Free
Oil-Free
Refined Sugar-Free
Nutrition:
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Dry the washed romaine thoroughly before adding it to the bowl — any leftover water dilutes the dressing and keeps it from clinging to the leaves.
Instructions:
- Prep the Greens: Wash and dry romaine. Add to a large salad bowl.
- Add Sprouts and Avocado: Gently toss in 1 cup alfalfa sprouts and ½ avocado, diced or sliced.
- Dress It Up: Add 3–4 tbsp caesar dressing and 1 tbsp fresh lemon juice. Toss until evenly coated.
- Top It Off: Sprinkle with 1 cup smashed croutons, 2–3 tbsp cashew parmesan, and a few grinds of fresh black pepper.
- Serve: Garnish and serve immediately.
Notes: Add sprouts as a topping, not mixed in — they lose their crunch and freshness when tossed throughout the whole salad. Make the dressing a day ahead if possible. The flavors deepen significantly overnight.
Tips: Dress only the portion being eaten immediately. Caesar dressing wilts lettuce within 30 minutes.
Storage: Store components separately: dressing keeps refrigerated for up to 1 week, salad ingredients up to 2 days, assembled salad best eaten immediately.
Swaps: Romaine can be swapped for little gem lettuce or kale (massage kale first). Sprouts can be replaced with microgreens.
Every ingredient here earns its place, but a few really shape the dish. The avocado adds a buttery creaminess and healthy fat. The fresh lemon juice adds acidity that brightens and balances the dish. The –3 tbsp cashew parmesan blends into a rich, creamy base that stands in for dairy. The freshly ground black pepper to taste adds a subtle heat that rounds out the seasoning.
Sprouted Caesar Salad
Ingredients:
- 1 large head romaine lettuce, chopped
- 1 cup alfalfa sprouts
- 1 cup croutons, lightly smashed
- 3–4 tbsp caesar dressing
- 2–3 tbsp cashew parmesan
- 100 g (½) avocado
- 15 ml (1 tbsp) fresh lemon juice
- freshly ground black pepper to taste
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The avocado adds a buttery creaminess and healthy fat. The fresh lemon juice adds acidity that brightens and balances the dish. The –3 tbsp cashew parmesan blends into a rich, creamy base that stands in for dairy. The freshly ground black pepper to taste adds a subtle heat that rounds out the seasoning.
Prep:
Dry the washed romaine thoroughly before adding it to the bowl — any leftover water dilutes the dressing and keeps it from clinging to the leaves.
Instructions:
- Prep the Greens: Wash and dry romaine. Add to a large salad bowl.
- Add Sprouts and Avocado: Gently toss in 1 cup alfalfa sprouts and ½ avocado, diced or sliced.
- Dress It Up: Add 3–4 tbsp caesar dressing and 1 tbsp fresh lemon juice. Toss until evenly coated.
- Top It Off: Sprinkle with 1 cup smashed croutons, 2–3 tbsp cashew parmesan, and a few grinds of fresh black pepper.
- Serve: Garnish and serve immediately.
