This delicious vegan Kale Caesar Salad recipe is served with a wonderfully creamy avocado dressing and created from only simple ingredients. Perfect for your next light lunch of dinner and pretty much any time of the year!
17-ozcan of cooked butter beans (240g drained weight)
½tablespoonolive oil
1teaspoongarlic powder
1pinchsalt
1large sweet potatopeeled and cut into ½-inch slices
2tablespoonsun-dried tomatoesdrained
For the creamy avocado dressing:
½avocado
1tablespoonnutritional yeast
30gcashewssoftened
1teaspooncapers
¼teaspoonsea salt
1teaspoondried dill
70-100mlwater
Instructions
Soak your cashews in boiling water for 20 minutes until softened.
In the meantime wash the kale, place it in a large bowl and drizzle with the apple cider vinegar. Massage it with your hands until it begins to soften and become a vibrantly green colour.
Drain the tin of butter beans and place them on a lined baking tray. Drizzle with oil and sprinkle with the garlic powder, then place in the pre-heated oven at 180C for 15-20 minutes or until lightly crispy. Place the sweet potato slices in the oven at the same time until baked and softened.
For the avocado dressing, simply combine all ingredients in a blender or food processor until. smooth. Add as much water as needed to reach your desired texture.
Assemble the salad in a large sharing bowl or 2 smaller portion size bowls, drizzle the dressing on top and sprinkle with black pepper and hemp seeds (optional).
Notes
Cashews - If you'd like to preserve as many nutrients in your cashews as possible, you can soak them for a minimum of 4-6 hours to soften. The option of adding them to boiling water for 20 minutes is a quick option to soften them and prepare them for the next recipe steps, but through the heat, the nuts lose a lot of micronutrients and I only recommend this version if in a hurry.
Keyword caesar salad, kale caesar, vegan caesar salad