Kale Caesar Salad

Name: Kale Caesar Salad
Prep time: 70 min
Yield: 2 servings
Ingredients: Raw Cashews; Water; Extra-Virgin Olive Oil; Lemon Juice; White Wine Vinegar; Garlic Powder; Dijon Mustard; Capers; Anchovy; Sea Salt; Black Pepper; Lacinato Kale; Panko; Shaved Parmesan Cheese

Recipe by Jaclyn Irwin

Ingredients

Serves

This kale caesar salad is loaded with healthy fats, antioxidants, vitamins and minerals. Topped with a crunchy panko and parmesan topping, it has lots of texture too!

Lunch

Side

Ingredients

1/2 cup

Raw Cashews

1/4 cup

Water

2 Tbsp

Extra-Virgin Olive Oil

1 tsp

Lemon Juice

1/2 tsp

White Wine Vinegar

1/2 tsp

Garlic Powder

1 tsp

Dijon Mustard

1 tsp

Capers

1/2-1

Anchovy

optional

1/2 tsp

Sea Salt

1/4 tsp

Black Pepper

1 bunch

Lacinato Kale

sliced thinly into ribbons

1/3 cup

Panko

1/4 cup

Shaved Parmesan Cheese

Instructions

Place the cashews in a medium sized bowl and cover with just boiled water. Let soak for at least one hour, then drain and rinse.

Add the cashews to a blender along with the water, olive oil, lemon juice, vinegar, garlic powder, capers, tamari and anchovy. Blend on high until smooth and creamy, taste and season with salt and pepper as needed.

In a small skillet, over medium-low heat, toast the panko until lightly browned. Remove and set aside.

Add the sliced kale to a large salad bowl. Pour the dressing over and mix well to combine. Top with panko and parmesan. Serve and enjoy!

Substitutions: No anchovy: omit. Gluten-free: use gluten-free breadcrumbs/panko. Dairy-free: omit the parmesan cheese.