Fill Your Day With Flavor with Our New Kale Caesar Salad Recipe! This crowd-pleasing salad is full of flavor, yet easy on the tastebuds. Best part - no anchovies required! It's a perfect addition to any meal or as the star of the show. Fresh. Light. Healthy. Delicious. Doesn't get much better than this...
Feel free to get creative if you're feeling up for it - add some of your favorite spices, some tofu or tempeh or anything you want to pizzazz it up! And of course, always remember the golden rule for salads: don’t forget the dressing. Check it out and let us know what you think!
KALE CAESAR SALAD
- 1 bunch raw destemmed kale
- ½ can garbanzo beans (drained, rinsed)
- 1 ½ Tbsp tahini
- 6 Tbsp olive oil
- 1 lemon (zest and juice)
- 5 cloves garlic (minced)
- 1 Tbsp dijon mustard
- 1 tsp rice vinegar
- 1 Tbsp nutritional yeast
- 1 tsp pink salt
- Pinch of cayenne pepper
- ¼ tsp black pepper
Steps –
- Blend garbanzo beans, tahini, garlic, and 2 Tbsp water together in a blender until very smooth and creamy
- Pour mixture into a bowl and whisk in lemon juice, zest, mustard, rice vinegar, nutritional yeast, salt, pepper, and cayenne
- Slowly whisk in olive oil to emulsify into the dressing. Taste and adjust, if need be, with lemon, salt or pepper
- Tear kale into bite-sized pieces
- In a large bowl, mix kale and dressing to fully coat the leaves. Give it a good massage!
- Eat immediately, or, let the dressing sit with the greens. Kale is hearty and holds up great – we actually prefer this one on Day 2.
- For added texture (and flavor!) top with roasted garbanzo beans and a squeeze of lemon.
Be sure to check out the rest of our recipes here. Thanks for cooking with us!