Kale Caesar Salad with Creamy Vegan Dressing
Servings: 2
This kale caesar salad starts with massaged kale tossed with chickpeas, pepitas and vegan parmesan, then coated in a creamy cashew garlic lemon aioli. It is 100% plants, has 13g of protein and holds up for a lunch that actually satisfies.
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.
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
Serving: 2cups, Calories: 328kcal, Carbohydrates: 23g, Protein: 13g, Fat: 23g, Saturated Fat: 4g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 11g, Trans Fat: 1g, Sodium: 56mg, Potassium: 592mg, Fiber: 8g, Sugar: 4g, Vitamin A: 6708IU, Vitamin C: 68mg, Calcium: 211mg, Iron: 5mg
