Paleo Vegan Caesar Salad
Author: Stacey @Kitchen Of Youth
Recipe type: paleo, vegan, vegetarian
Cuisine:
salad, side dish (Recipe adapted from Oh She Glows) Prep time:
Cook time:
Total time:
Serves: 4
- For dressing:
- ½ cup raw cashews
- ½ cup water
- 2 Tbs extra-virgin olive oil
- juice of ½ a lemon
- ½ tsp garlic powder
- 1 garlic clove
- 1 tsp liquid aminos
- 2 tsp capers
- sea salt to taste
- black pepper to taste
- few drops of hot sauce (or to taste)
- 1 tsp coconut sugar
- For salad:
- one head of kale, sliced into ribbons
- about 1 lb. Brussels sprouts, thinly sliced
- a big handful of vegan Parmesan cheese (or Parmesan of your choice)
- For the croutons:
- 1 or 2 bagels (I used grain-free ones), cut into small chunks
- 2 tsp extra-virgin olive oil
- sea salt and black pepper
- 1 tsp garlic powder
- Preheat the oven to 375 °F.
- Toss the crouton ingredients together in a medium bowl.
- Spread them out on a baking sheet and bake until slightly golden and crisp (mine took about 13 minutes).
- Place all of the dressing ingredients into a blender and whiz it up until really smooth (I used my Vitamix, so it was pretty fast)
- In a large bowl, toss together kale and Brussels sprouts.
- Sprinkle in the Parmesan and toss.
- Add the dressing and toss well.
- Sprinkle the croutons onto the salad and gently toss again.
- Enjoy!
Recipe by Kitchen of Youth at https://kitchenofyouth.com/paleo-vegan-caesar-salad/
3.5.3251