Vegan Caesar Salad with Kale
I’m not vegan. Neither is anyone in my family. But when a friend made this for me, I actually preferred it to ‘normal’ Caesar salad.
When I found out it was vegan, I just had to know the recipe. Now, if ever I have a vegan guest, this is my go-to salad to impress!
Preparation time: 10 mins
Cooking time: According to quinoa package instructions
Total time: 15 – 20 mins
- 3 garlic cloves
- 1 1/2 tablespoons of nutritional yeast
- 1 tablespoon of hummus
- 1 1/2 tablespoons of Dijon mustard
- Juice of 1 lemon
- 1/4 cup water
- 1 tablespoon of extra virgin olive oil
- 2 teaspoons of soy sauce
- 1/4 teaspoon of cayenne pepper
- 1 bunch of kale
- 1 head of romaine
- 1 cup of cooked quinoa
- 1 avocado
How To Make Your Vegan Caesar Salad with Kale:
- Skin your garlic cloves by crushing them between a chef’s knife blade and a cutting board. Then finely mince.
- In a small bowl, place the garlic, nutritional yeast, hummus and mustard, and mix with a tablespoon until it forms a paste.
- Juice your lemon.
- Add in the lemon juice, water, olive oil, soy sauce and cayenne pepper to the hummus paste, and whisk well with a small balloon whisk.
- Remove the stems and roughly tear the kale with your hands
- Chop the romaine into bite sized strips with a sharp chef’s knife.
- Cook the quinoa according to the instructions on the package.
- Halve, pit and slice the avocado with an avocado slicer – much less mess and wasted flesh than using a knife.
- In your salad bowl / presentation bowl, place the kale, romaine and quinoa.
- Drizzle over the dressing and toss well. Top with the sliced avocado.
- Serve your salad with serving tongs.
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