Kale Caesar Salad
 
Prep time
Total time
 
This vegan-style take on a traditional caesar salad is a perfect pre-prep option for the work week. It will stay fresh for 2-3 days in the fridge and is a great choice for the whole family!
Author:
Recipe type: Salad
Cuisine: Vegan
Serves: 6 servings
Ingredients
  • 2 bundles kale, washed, de-stemmed and torn into bite size pieces**I used organic black or lacinato "dinosaur" kale (6-8 cups chopped)
  • 2 tsp avocado oil
  • ½ tsp sea salt
  • 1 lemon, juiced
  • 1 avocado, large
  • 3 Tbsp nutritional yeast
  • 3 Tbsp hemp hearts
  • 1 garlic clove, minced
  • 1 can (15 oz) chickpeas, washed and rinsed
  • *Optional ingredients: pumpkin seeds, apricots, peppers, tomato, grilled chicken, eggs
  • ** For more of a crouton like crunch, try adding roasted chickpeas
Instructions
  1. Massage the prepared kale leaves with lemon juice, oil and salt.
  2. Mash, process or blend the avocado, nutritional yeast, hemp hearts and garlic until combined. It is ready when you have a thick and creamy sauce.
  3. Add the avocado mix to the kale leaves and massage well - get your hands dirty!!
  4. **Alternatively mix the kale and sauce in your food processor using the dough-blade.
  5. Top with chickpeas and any other desired proteins or vegetables
Recipe by Crystal Higgins at https://crystalhiggins.com/kale-caesar-salad/