Laing’s Caesar Salad
Ingredients
For the Salad:
- 4 cups kale, washed, dried and torn into bite-sized chunks
- 4 cups romaine lettuce, washed, dried and torn into bite-sized chunks
- 1 cup iceberg lettuce, washed, dried and torn into bite-sized chunks
- 1 tbsp. avocado oil or olive oil
- 2 avocados
For the Dressing:
- ¾ cup cashews
- ⅓ cup water, room temperature
- 2 tbsp. fresh lemon juice
- 1 tsp. Dijon mustard
- 3 tbsp. nutritional yeast
- 1 garlic clove
- 2 tsp. capers
- ¼ tsp. salt, or to taste
For the Optional Topping:
- ¼ cup pine nuts, toasted
- 1 tbsp. sunflower seeds
- 1 tbsp. hemp seeds
- ½ tbsp. fresh parsley or chives, chopped
Instructions
- Place rinsed and chopped kale in a bowl with oil.
- Massage for a few minutes in your hands until darkened in color and soft.
- Place all the dressing ingredients in a high speed blender; blend until smooth; taste and season with salt and pepper.
- Cut avocados into large chunks and add to the kale along with the dressing, romaine and iceberg lettuces; mix well.
- Add optional toasted pine nuts, seeds and fresh herbs.
- Serve and enjoy.
Notes
Leftover salad and dressing, in airtight containers, will stay fresh in the refrigerator for up to 5 – 6 days.