Kale Caesar salad
Serves
3
Try your hand at freshly baked homemade croutons!
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You’ll never need to buy Caesar dressing again after making this delicious vegan version at home!
Dr. Joey Shulman has a recipe for a superfood Caesar salad packed with kale, lettuce, and homemade croutons that you’ll love! Add some sweet potato for protein to turn this salad into a filling meal!
Ingredients
1 bunch
curly kale, stemmed
1 tsp
extra virgin olive oil
sea salt
6 cups
romaine lettuce
1/2 cup
chickpeas
1/2 cup
croutons
Vegan Caesar dressing
1/4 cup
raw cashews
1 clove
garlic
2 tbsp
fresh lemon juice
2 tsp
Dijon mustard
2 tsp
drained capers
1/2 cup
water
2 tbsp
olive oil
Freshly ground pepper
Homemade croutons
5 slices
gluten free bread
2 tbsp
olive oil
1 tsp
garlic salt
1 tsp
oregano
1 tsp
parsley
1/2 tsp
onion powder
Instructions
- Tear kale into bite size pieces and massage with oil and salt until wilted.
- Add Romaine, chickpeas, croutons and dressing. Mix well and enjoy!
- Place cashews in water and allow to sit for 1-2 hours. Drain and rinse. Add cashews and all dressing ingredients into blender and blend on high.
- Keep in fridge when done. Stores up to 1 week
- Cut bread into cubes and put them in a mixing bowl.
- Pour 3 tbsp of oil over cubes and stir.
- Add the spices to the mixing bowl.
- Stir to combine your bread, oil and seasonings completely.
- Pour the seasoned bread mixture into the air fryer basket — or onto your air fryer tray!
- Air fry your croutons for 6 to 8 minutes at 400 degrees or until crunchy. Be sure to stir the croutons once or twice during cooking to keep them from sticking or burning.