After everything I ate this past Sunday – it’s going to be a week (maybe month)
of healthy eating. When Susan of Peas and Love
and I were planning this months recipes I knew a salad would be in order this week. We wanted to reinvent a classic that everyone loves – a caesar salad. I’ve always loved caesar salad, but since the dressing isn’t healthy I try to not order it too often. Well friends, Susan’s spin on this favorite is delicious, tasty and healthy – can I get a “woot woot”? This is going to be my new lunch staple!
Tangy Kale Caesar Salad
To make Croutons:
3 pieces of sliced bread, cut up into small pieces
2 Tbsp Olive Oil
2 tsp Paprika
Dashes of Salt and Pepper
On a baking sheet, lay down bread pieces and drizzle over oil, coating all the bread well. Sprinkle over paprika, salt and pepper and bake at 350 degrees for 15-20 minutes until browned. Turn off heat, set aside and let cool.
To make the dressing:
1 cup Raw Cashews, soaked for 2 hours minimum, rinsed and drained
1/4 cup fresh water
Juice of 1 Lemon
1/4 cup Nutritional Yeast
2 Tbsp Apple Cider Vinegar
1 Tbsp Soy Sauce
Blend all ingredients together until a smooth puree forms. Add drops of water to thin out if necessary, until desired consistency is achieved.
In a bowl, combine 2 cups of chopped Lacinato Kale (stems discarded). Add in baked croutons and sprinkle in a tablespoon of sesame seeds. Pour dressing in, and mix well until all the leaves are coated. Serve and enjoy!
Recipe & Food Prep by Susan Whang / Photography & Styling by Caitlin Flemming