- Caesar dressing tends to be highly caloric and heavy – making a light meal into a not-so-light meal after all.
- Romaine lettuce, although crunchy and wonderful, lacks fiber and nutrients, so I end up hungry 2 hours later.
- Croutons are not the healthiest additions to a salad, especially when they aren’t made in-house.
- Cheese just does not agree with me.
Here’s what I’ve done to 1-up this classic favorite:
- added de-stemmed dino kale to the romaine lettuce mixture for added fiber and nutrients
- made a vegan, tangy caesar dressing for those following a vegan diet
- added ground flax seeds to the dressing for added fiber
- created a crouton replacement with roasted chickpeas
- simulated a cheesy flavor and texture by combining ground flax seeds, lemon, sea salt, and olive oil
Enjoy my new favorite vegan kale caesar salad
Try this salad for lunch, serve it up for dinner with grilled veggies or chicken breast, or even serve it up for the holidays. Here’s how it’s done:
1 bunch of dino kale, washed, de-stemmed and sliced into 1” ribbons
1 bunch of romaine lettuce, washed, de-stemmed and sliced into 1” ribbons
½ cup vegan caesar dressing (below)
¼ cup roasted chickpeas
Sea salt and freshly ground pepper
⅔ cup fresh lemon juice (about 3-4 lemons)
¼ cup extra virgin olive oil
1 tablespoon water
¼ teaspoon sea salt
1 ½ tablespoons dijon mustard
2 tablespoons ground flax seeds
½ cup raw walnuts, soaked in water for 10 minutes, then drained
2 teaspoons garlic (roughly 2-3 large cloves)
- Blend all ingredients in a blender or food processor.
- Store in a sealed jar in the refrigerator for up to one week.
- Toss washed/dried lettuce and kale in a bowl with ½ cup of the dressing (or more to taste). Be sure to toss it until all leaves are coated evenly.
- Serve with roasted chickpeas instead of croutons.
- Finish with an extra sprinkle of ground flax seeds, freshly ground pepper, and a pinch of sea salt.
Serves 2 – 4 (depending on if you are serving side or main salads)
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