Kale Caesar Salad
Total Time
35 minutes
Prep Time
0 seconds
Cook Time
35 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 7 oz cashews
- 6.5 fl oz almond milk
- 2 teaspoons mustard
- 2 tablespoons nutritional yeast
- 1 lemon
- 2 cloves garlic
- pinch of sea salt
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Preparation
Step 1
Preheat the oven to 230C (450F), fan setting.
Step 2
Place the chickpeas into a baking tray and drizzle with olive oil, a sprinkling of salt and the cumin. Cook for 10-15 minutes until really crunchy.
Step 3
While the chickpeas cook, drain the cashews and place all of the dressing ingredients into a powerful blender or food processor. Blend until a thick and creamy sauce forms, adding a dash more almond milk if needed.
Step 4
Place the kale into a large mixing bowl and add a drizzle of olive oil and a sprinkling of salt. Massage the kale with your hands for a few minutes, really rubbing the leaves until the kale goes nice and soft. Once soft, pour over the dressing and gently rub it in, again using your hands.
Step 5
Add the crispy chickpeas and avocado to the bowl and mix everything together.
Step 6
Serve with the pine nuts scattered over the top.
Step 7
Save recipe for the next time?
