Vegan Kale Caesar Salad | Plant-based Recipe
We’re making something special – a Vegan Kale Caesar Salad. It’s not just tasty, but packed with nutrients that your body will love!
You might be wondering: "Wait a minute, isn’t a Caesar salad already vegan?" Actually, no! Traditional Caesar salads usually contain eggs and anchovies in the dressing. But don’t worry, we’re skipping those and using a secret plant-based ingredient to get that same salty flavor. Stay tuned to find out what it is!
Why You’ll Love This Salad
This Vegan Kale Caesar Salad is super quick to make. All you need is a blender or food processor for the dressing and a knife to chop your kale. Easy, right? Let’s dive into the recipe!
Why Kale?
Kale is the star of this dish, and for good reason! It’s part of the same veggie family as broccoli, cauliflower, and Brussels sprouts. Here’s why you should love kale:
- Rich in Vitamins: It’s loaded with vitamins A, C, and K.
- Antioxidant Power: Kale helps fight off harmful free radicals in your body.
- Anti-Inflammatory: It’s great for your heart and immune system.
- Fiber Packed: Fiber helps keep you full longer and supports healthy digestion.
But a quick note: if you have a certain type of kidney stone or take blood thinners like warfarin, you’ll want to ask your doctor before adding lots of kale to your diet.
Vegan Kale Caesar Salad
The Ceasar salad is a classic but the dressing is definitely not vegan-friendly. This recipe changes that, plus pack a powerful punch from kale. Capers provide the saltiness instead of anchovies, so no need to add extra salt.
Ingredients for the Dressing:
- 1 ripe avocado
- 3 tablespoons extra virgin olive oil
- Juice of 1 lemon
- 1-2 garlic cloves, minced (I like mine garlicky)
- 1.5 tablespoons capers, rinsed
- 1 tablespoon Dijon mustard
- 1-2 tablespoons water
- 1 teaspoon freshly ground black pepper
Puree all ingredients in a blender until smooth.
Ingredients for the Salad:
- 1 head of romaine lettuce, torn or cut into large pieces
- 4-6 large handfuls of kale, chopped and large stems removed
- 1/4 cup vegan Parmesan cheese, shredded
- 2 cups croutons
- 1/2 freshly ground black pepper for garnish
Directions:
- Add the romaine lettuce and kale to a large bowl.
- Add the dressing and toss until the lettuce is well coated (but not soggy).
- Top with Parmesan cheese and croutons.
- Season with freshly ground black pepper and serve.
- Store leftovers in refrigerator, covered for up to 3 days.
DOWNLOAD RECIPE:
↳ https://bit.ly/VeganKaleCaesarSalad
If you enjoyed this recipe, feel free to check out my book Doc, Fix My Plate! The Physician In The Kitchen’s Prescriptions for Your Healthy Meal Makeover, which has a lot of vegan recipes. More importantly, this book will teach you the steps you need to “vegan-ize” your cooking.
Stay tuned for more plant-based recipes from Physician In The Kitchen!
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