Supercharged Ceasar Salad

Not all salads are created equally! Traditional Caesar salads often feature heavy dressing and fried croutons, with lettuce as the only plant-based ingredient.

This version is a much healthier choice, loaded with nutrients and phytonutrients from kale, snow peas, cashews, pumpkin seeds and chickpeas.

Prep Time: 15 minutes

Cook Time: 40 minutes

Servings: 4

Ingredients:

  • 1 cup of kale leaves, chopped

  • 2 cups of mixed salad leaves

Dressing:

1/2 cup (75 g) raw cashews, soaked in hot water for 1 hour and rinsed

1/4 cup (60 ml) filtered water

1 tsp of lemon juice

1/8-1/4 tsp sea salt

1/2 tsp apple cider vinegar

1 garlic clove

1/2 tsp nutritional yeast

1 tsp whole seed mustard

1 tbsp olive oil

1 tbsp chopped capers

Croutons:

1/4 cup pumpkin seeds

1/4 cup pine nuts

1/2 cup roasted chickpeas (spices are optional)

Directions:

  1. Preheat the oven to 180°C

  2. Line a baking tray and roast the pine nuts and pumpkin seeds for 7 minutes.

  3. Add all the Caesar dressing ingredients (except chopped capers) to a high-speed blender and blend until creamy. Add in chopped capers and combine well.

  4. To roast chickpeas - 1/2 cup of cooked or canned chickpeas, with a drizzle of olive or coconut oil, salt and pepper and cook for 30-40 minutes or until crispy.

  5. Throw greens into a bowl, pour and stir in the dressing and top with all your nutrient dense pumpkin seeds, pine nuts and chickpeas.