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HERBY CRUNCHY GREEN GODDESS VEGAN KALE CEASAR SALAD

Updated: Jan 12





Vegan kale Caesar salad made with cashew dressing is delicious because it combines the nuttiness of cashews with the savory flavors of a traditional Caesar salad dressing, while also providing the health benefits of kale.

Additionally, the texture of the cashews creates a creaminess that mimics the texture of traditional Caesar salad dressing. The flavors and textures work together to create a satisfying and tasty dish.


This vegan kale Ceasar salad also keeps really well in the fridge, for up to fine days and tastes even better come day two. If you are the type of person that loves meal prep - this is a great option to add to your rotation.



HERBY, CRUNCHY, GREEN GODDESS CEASAR SALAD, lesssss go!


INGREDIENTS:


GREEN GODDESS CEASAR DRESSING

1 cup raw cashews, soaked in hot water for 30 minutes, rinsed and drained

1/3 cup water

1 clove garlic

1/3 cup packed fresh mint leaves

1/3 cup packed fresh basil leaves

1/4 cup packed fresh cilantro

2-3 tsp green goddess seasoning from trader joes

1 lemon, juiced

salt and pepper to taste


PUMPKIN SEED CRUNCHY TOPPING

2/3 cup toasted, salted pumpkin seeds, finely chopped

2 tbsp pickled jalapeno, finely chopped

1 heaping Tbsp capers, finely chopped


SALAD

2 bunches kale, rough chopped

salt and pepper

1 romaine heart, chopped

1 large ripe avocado, diced

1 englsih cucumber, diced

a bunch green onions, sliced



DIRECTIONS:

Make the dressing by adding all the ingredients into a high speed blender, turn on high and mix until smooth. Taste test it, adjust the seasonings as desired, and if necessary add more water to desired consistency. You want it think and creamy, but to slowly drip off the back of your spoon.


Make the crunchy toppings by adding everything into a bowl, set aside.


Make the salad by adding the kale to a bowl. Add half the dressing and start massaging the dressing into the kale using tongs. Add generous pinch of salt and pepper and massage again to break down the fiber. Let it rest for 10 or so minutes then add in the romaine, the crunchy topping, avocado, cucumber, green onion. Mix well, divide amongst bowls and enjoy. This keeps well in the fridge for up to 5 days and is honestly better tasting on day 2, so its great for meal planning or prep!




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