I developed this recipe for my holistic cooking class and the ladies loved it, so I want to share it with you. Because everyone deserves to taste a vegan kale caesar that rocks! Try it out for your next family get together or pot luck, I promise you will love it.
Creamy Avocado Kale Caesar Salad:
- 1 bunch kale
- Pinch sea salt
Roasted chick peas:
- 1 can chick peas (15oz or 1.5 cups)
- 1 Tbsp olive oil
- ½ tsp garlic powder
- ¼ tsp basil powder
- ½ tsp rosemary powder
- ¼ tsp sea salt
- Pinch cayenne pepper
Dressing:
- ½ large avocado
- 4 Tbsp nutritional yeast
- ½ cup cashews (preferably soaked for 2 hours and drained)
- 1 Tbsp Dijon mustard
- 2-3 garlic cloves
- 1 lemon (4 Tbsp juice and 1 tsp zest)
- 3 Tbsp olive oil
- ½ cup water
How to make:
Preheat oven to 400F.
To make the chickpeas, drain and rinse them first, then pat dry with a dish towel.
Mix together all dry ingredients and olive oil in a medium bowl. Toss chickpeas until well coated, then spread on a baking sheet. Roast for 30 minutes.
To make dressing, combine all ingredients into a blender and buzz until smooth.
Wash and dry kale leaves with a dish towel. Slice very thinly. Add kale to a big bowl and sprinkle with a little bit of sea salt. Massage kale with your hands until slightly wilted.
To serve, toss kale with dressing, then add crispy chickpea croutons on top.
Makes 3 main dish servings.
Enjoy!!
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