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:
Preheat the oven to 180°C
Line a baking tray and roast the pine nuts and pumpkin seeds for 7 minutes.
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.
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.
Throw greens into a bowl, pour and stir in the dressing and top with all your nutrient dense pumpkin seeds, pine nuts and chickpeas.