The Ultimate Kale Caesar Salad

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I’ve been really into “veganizing” dishes that traditionally have egg or dairy, so time for a kaleinit version of the usually fattening Caesar salad. I wouldn’t say that it’s the most guilt-free recipe ever, as there is still mayo. Vegan mayo that creates a damn good Caesar dressing knock off, though. I tried to lighten up this salad with reduced fat vegan mayo, and I swapped out the croutons for roasted smoked paprika chickpeas. The chickpea croutons make the salad gluten-free, plus they are packed with fiber and protein. They’re crispy, crunchy and satisfying.
I’d say kale beats iceberg lettuce too, right? And the nutritional yeast? Full of b vitamins. It’s not unhealthy….live a little!

Further Food Nutritionist Commentary:

Woah, Kate’s Ultimate Kale Caesar Salad is exactly what the name implies. You will be getting your days worth plus more in vitamin C and vitamin A, thanks to the healthy dose of carotenoids in Kale. Carotenoids are converted into a useable form of vitamin A in the body and play a crucial role in eye and bone health as well cell division and growth. Vitamin C is responsible for supporting a strong immune system. The fiber in this salad can’t be beat with 18g per serving. Fiber is good for more than just keeping you regular. It also has a hand in lowering your cholesterol levels and controlling blood sugar. However, if you are pre-hypertensive or hypertensive I would enjoy in moderation as this salad has large amount of sodium.

By Ale Zozos

The Ultimate Kale Caesar Salad

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Servings: 2

Ingredients

For the chickpeas

1 can organic chickpeas
2 tablespoon extra virgin olive oil
1 tablespoon smoked paprika
1 teaspoon garlic powder
salt + pepper to taste.

For the salad

4 cups washed kale
2 cups of brussels sprouts cut in half

For the dressing

1 cup of reduced fat vegan mayo
2 tablespoons dijon mustard
2 tablespoons lemon juice
1 tablespoons unsweetened almond milk
2 tablespoons nutritional yeast
2 cloves of garlic or 2 tablespoons garlic powder
salt to taste

Instructions

  1. Preheat oven to 350.
  2. Wash + rinse chickpeas. Coat in oil, then paprika, garlic powder, salt + pepper. place on a baking sheet.
  3. When oven is ready, place chickpeas in oven. Roast for 15-20 minutes, rotating halfway through + give them a shake so that they cook evenly.
  4. Chop kale + set aside.
  5. In a small food processor pulse the brussels sprouts a few times into fine pieces, but not pureed. Can dice them if you do not have a food processor.
  6. Prepare the dressing. in a small bowl, combine the mayo, mustard + seasoning. Whisk until creamy + combined. Taste test! Add any seasoning you see fit.
  7. Assemble the salad. Toss the brussels, kale, + dressing together until coated evenly with dressing. Add chickpea croutons. Sprinkle sunflower seeds or nutritional yeast. (optional)
Preheat oven to 350. Wash + rinse chickpeas. Coat in oil, then paprika, garlic powder, salt + pepper. place on a baking sheet. When oven is ready, place chickpeas in oven. Roast for 15-20 minutes, rotating halfway through + give them a shake so that they cook evenly. Chop kale + set aside. In a small food processor pulse the brussels sprouts a few times into fine pieces, but not pureed. Can dice them if you do not have a food processor. Prepare the dressing. in a small bowl, combine the mayo, mustard + seasoning. Whisk until creamy + combined. Taste test! Add any seasoning you see fit. Assemble the salad. Toss the brussels, kale, + dressing together until coated evenly with dressing. Add chickpea croutons. Sprinkle sunflower seeds or nutritional yeast. (optional)

Nutrition Information

Per Serving:
Calories: 795; Total Fat: 40 g; Saturated Fat: 2 g; Monounsaturated Fat: 26 g; Polyunsaturated Fat: 10 g; Cholesterol: 0 mg; Sodium: 1335 mg; Potassium: 426 mg; Carbohydrate: 82 g;  Fiber: 18 g; Sugar: 5 g; Protein: 21 g
Nutrition Bonus:
Vitamin C: 345%; Vitamin A: 332%; Iron: 32%; Calcium: 17%;
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