This has been one of my go-to Caesar Salad recipes for quite a long time. I don’t share this one liberally because I’ve been holding onto it so that it can be featured in my Cookbook! More to come on this later 😉
You can certainly forego the avocado in this recipe, if you like, but I love the decadent creaminess that it adds to this salad. Do note, once dressed, this salad does not keep very well, so I would suggest dressing it as needed. If you are sensitive to raw kale (gassy business anyone?!), I suggest massaging the kale with a little squeeze of lemon and a pinch of salt beforehand. This will softened up the kale a bit and make it easier on the digestive system.
Some of my favourite ways to serve this salad is alongside some bbq salmon, chicken, or tofu, as a side dish to curry or chile, as an amazing addition to a potluck, or just straight up the way she is!! Don’t forget, there’s a good dose of protein in this salad because we use tahini in the dressing and it’s topped with pumpkin seeds!
Vegan Kale-Avocado Caesar with Tahini Dressing
Tahini Caesar Dressing:
1 head roasted garlic (see notes below)
¼ cup tahini
¼ cup freshly squeezed lemon juice
¼ cup olive oil
1 tsp salt
1 Tbsp Dijon mustard
2 Tbsp Nutritional Yeast
2 Tbsp water
Lots of freshly ground pepper
Combine all ingredients in your blender and blend until smooth.
Pumpkin Seed Parmesan
1 cup pumpkin seeds
3 cloves of garlic, minced
2 Tbsp Nutritional Yeast
1 tsp salt
Place all ingredients in your food processor and process just until a coarse meal forms. Transfer to a glass jar and keep refrigerated.
For The Salad:
1 medium bunch of lacinato kale, stemmed, chopped & washed
1 large head of romaine, chopped & washed
1 large avocado, cubed
1/4 -1/3 cup pumpkin seed parmesan
Place all ingredients in a large salad bowl and toss with Caesar dressing. Serves 4-6.
To Roast Your Garlic:
Preheat oven to 400°. Slice off top of the head of garlic. Drizzle with a little melted coconut oil and season with salt and pepper. Wrap in foil and place in a shallow dish.
Roast until golden and soft, 40-60 minutes. Let cool then squeeze out your (or pick out with a fork) garlic cloves.
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