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Vegan Caesar Salad with Kale & Avocado
Recipe by Gem’s Wholesome Kitchen
Ingredients
For the salad
1 large bunch kale stalks removed and washed
½ Romaine lettuce chopped
1 large ripe avocado sliced
1 tbsp Pimp My Salad Sea Superfood
1 tbsp Pimp My Salad Parm Cheez
For the croutons
1 slice of day old bread cut into chunks
1 tbsp olive oil
1 tbsp Pimp My Salad’ Parm Cheez
For the dressing
2 tbsp tahini
1 tbsp apple cider vinegar
1/4 cup water
1 tbsp nutritional yeast flakes
2 cloves garlic (minced)
1/2 tsp mustard
1/4 tsp salt
Freshly ground black pepper
Method
1
Preheat the oven to 160°C. To make the croutons, tear your bread into chunks, lightly toss in olive oil and the Pimp My Salad’ Parm Cheez. Bake for 10 mins on 160°C. Leave to one side to cool.
2
Put the kale in a large bowl and pour over 1 tbsp olive oil. Rub into the kale for a few minutes until coated. Then add all the rest of the salad ingredients including croutons.
3
To make the Caesar dressing, put all of the ingredients into a blender and blend for a few minutes until smooth.
4
Pour the dressing over the salad and mix until completely coated. Eat and enjoy!
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