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Laing's Caesar Salad

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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.