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
- 1/2 avocado, diced or sliced
- 1 tbsp fresh lemon juice
- freshly ground black pepper, to taste
Equipments:
- Large mixing bowl
- Small jar or bowl (for dressing)
- Knife and cutting board
- Blender (for dressing)
Features:
20 minutes or less
Oil-Free
Meal Prep Friendly
Nutrition:
Servings 1 Calories 195 Carbohydrates 28g Fat 7g Fiber 4g Protein 5g Cholesterol 0mg Sodium 330mg Sugar 4g
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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Instructions:
- Prep the greens: Wash and dry romaine. Add to a large salad bowl.
- Add sprouts & avocado: Gently toss in alfalfa sprouts and avocado. Reserve a little of both for garnish if desired.
- Dress it up: Add Caesar dressing and lemon juice. Toss until evenly coated.
- Top it off: Sprinkle with smashed croutons, cashew parmesan, and a few grinds of black pepper.
- Serve: Garnish with reserved sprouts/avocado and an extra dash of black pepper. Serve immediately.
Notes
- Smashed Croutons: Gently crush croutons with the bottom of a glass or your hand for smaller, more bite-friendly pieces that distribute better throughout the salad.
- Add-ons: Grilled tofu, chickpeas, or roasted mushrooms make great protein additions.
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.
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
- 1/2 avocado, diced or sliced
- 1 tbsp fresh lemon juice
- freshly ground black pepper, to taste
Features:
Instructions:
- Prep the greens: Wash and dry romaine. Add to a large salad bowl.
- Add sprouts & avocado: Gently toss in alfalfa sprouts and avocado. Reserve a little of both for garnish if desired.
- Dress it up: Add Caesar dressing and lemon juice. Toss until evenly coated.
- Top it off: Sprinkle with smashed croutons, cashew parmesan, and a few grinds of black pepper.
- Serve: Garnish with reserved sprouts/avocado and an extra dash of black pepper. Serve immediately.
Notes
- Smashed Croutons: Gently crush croutons with the bottom of a glass or your hand for smaller, more bite-friendly pieces that distribute better throughout the salad.
- Add-ons: Grilled tofu, chickpeas, or roasted mushrooms make great protein additions.
