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If you shy away from salads because you find yourself hungry 45 minutes after eating one, you aren’t alone. This Kale Caesar Salad is not your average salad. It’s actually filling, creamy and crunchy. Plus, this is a vegan salad, so no bloating, cramping or bathroom runs from a dairy-filled lunch.
Salad isn’t always a filling lunch option, yet I find myself full and satisfied after sitting down to this fun dish. Dress it up to your preference and get ready to enjoy a truly tasty creation.
Table of Contents
Ingredients in Kale Caesar Salad
I’ve got two drool-worthy secrets to making this kale caesar salad vegan AND enjoying it even more.
- I smother the whole creation with my Garlic Lemon Aioli. It is seriously good and super easy to make. If you forget to soak the cashews ahead of time then just pour some hot water over them and let them sit for 10 minutes before draining and using.
The Garlic Lemon Aioli is super easy to make, remember to give your cashews time to soak. If you forget to soak them ahead of time, pour hot water over them and let them sit for 10-15 minutes. The drain and add to the recipe. - I use my Vegan Parmesan Cheese recipe that totally tastes like the real deal and yet is completely dairy-free AND packed with protein. Book! I keep a jar of this wonderful creation on hand at all times since it goes with almost everything.
Vegan doesn’t have to be gross, less flavorful or boring. This kale caesar salad still has the creamy dressing and the crunch. It fills me up and doesn’t give me the uncomfortable side effects that dairy does.
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How to Make Kale Caesar Salad
- Massage the kale: Squeezing the kale with oil helps soften the hard fibers and aids in digestion. It’ll feel strange the first time you do it, but after the first bite you’ll be sold. If kale isn’t your thing, then swap for dark romaine or do half romaine, half kale and enjoy!
- Puree the dressing: I like to do this in my Vitamix Ascent A3500 blender because I get the best results. Yet you can also make the cashew aioli in a food processor or other high-speed blender. You might want to double the dressing to have it easier for the blades to puree everything.
- Add toppings: What you put on top of your salad is what makes it memorable. Try adding garlic baked chickpeas to create more of a crunchy crouton result. And don’t miss out on the Vegan Parmesan Cheese— it’ll become a staple. Toast the pepitas for a soften crunch and a deeper flavor
Salad Prep Tips
You can make kale caesar salad a day or three ahead! I like to prepare the kale, toppings and dressing in separate containers until ready to eat. That way it’s not soggy and all I have to do it mix it together to eat it. Should last 4 to 5 days in the fridge this way.
Kale Caesar Salad with Creamy Vegan Dressing
Jen HansardVideo
Ingredients
- 4 cup kale stems removed and thinly sliced
- 1 tbsp extra-virgin olive oil
- 1 tbsp lemon juiced
- ½ cup chickpeas canned, drained and rinsed
- 2 tbsp pepitas raw
- dash sea salt, unrefined
- dash black pepper, ground
- 2 tbsp vegan parmesan cheese
Garlic Lemon Aioli
- ¼ cup raw cashews soaked at least 20 minutes
- 1 garlic clove peeled
- ½ tsp Dijon mustard
- ¼ tsp lemon squeeze of juice
Instructions
- Make the aioli: In a food processor or the small container of a high-speed blender, puree the cashews, garlic, mustard and lemon juice until thick and creamy, adding a few tablespoons of water if needed.
- Place the kale in a large serving bowl and drizzle with the olive oil. With clean hands, gently massage the kale until tender, no more than 5 minutes. Squeeze the lemon juice over the top.
- Add the chickpeas and aioli and mix until well combined. Season with salt and pepper.
- Serve topped with the pepitas and vegan parmesan.
Recipe Notes
- Soaking Tip: For the creamiest aioli, soak the cashews in hot water for at least 20 minutes, then drain.
- Greens Swap: If you’re new to kale, use half kale and half romaine. Spinach, romaine or another tender leafy green also works on its own.
- Texture Tip: Toast the chickpeas in a dry skillet until lightly golden for a crouton-like crunch.
- Leftovers: Massaged kale holds up well, so leftovers keep in the fridge for up to 2 days. Add the pepitas just before serving.
Nutrition
Common Questions
It depends on what’s in it. The one you get at a restaurant, drowning in dressing and covered in croutons probably isn’t. Yet my version is 100% plant-based, creamy and filling.
This Kale Caesar salad omits the cheese and dairy-based dressing, replacing them with vegan ingredients. My salad has a vegan cheese sprinkle (that’s wonderful!) as well as a dairy-free dressing that you might need to double because it’s so good.
Caesar dressing is dairy-based, which makes it vegetarian yet not vegan. My Kale Caesar salad has a cashew garlic aioli that is super creamy and flavorful and 100% vegan.
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Delicious and satisfying. Prepping the kale made all the difference in the world.
The dressing was awesome. Adding that recipe to my dressing favorites.
You can’t go wrong with this salad. A little more prep If you haven’t any ingredients already made but so worth it. Tonight I tried it with roasted sweet potatoes, roasted chick peas and sliced avocado as well. Very much a winner! I could pour the garlic aioli on everything
Oh, that sounds so good!
A different take on the traditional Caesar salad. It took a bit to make the cheese sprinkles and aioli. It tasted similar to a Caesar, but just not quite what I would want. I used Romaine since I didn’t have any kale available.
This Vegan Kale Caesar Salad hit all the right notes with the hearty kale, creamy/lemony/garlic aioli, and crunchy pepitas – not to mention the umami punch the “cheese” sprinkle added to this salad. Yum! Delicious as a side salad or add in some roasted sweet potato, avocado and/or chick peas to make this even heartier. A winner in our books!
This salad is amazing! I love kale 🙂