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On the Menu: Tangy Kale Caesar Salad

After everything I ate this past Sunday – it’s going to be a week (maybe month) of healthy eating. When Susan of Peas and Love and I were planning this months recipes I knew a salad would be in order this week. We wanted to reinvent a classic that everyone loves – a caesar salad. I’ve always loved caesar salad, but since the dressing isn’t healthy I try to not order it too often. Well friends, Susan’s spin on this favorite is delicious, tasty and healthy – can I get a “woot woot”?  This is going to be my new lunch staple!

Tangy Kale Caesar Salad


To make Croutons:

3 pieces of sliced bread, cut up into small pieces

2 Tbsp Olive Oil

2 tsp Paprika

Dashes of Salt and Pepper

On a baking sheet, lay down bread pieces and drizzle over oil, coating all the bread well. Sprinkle over paprika, salt and pepper and bake at 350 degrees for 15-20 minutes until browned. Turn off heat, set aside and let cool.

To make the dressing:

1 cup Raw Cashews, soaked for 2 hours minimum, rinsed and drained

1/4 cup fresh water

Juice of 1 Lemon

1/4 cup Nutritional Yeast

2 Tbsp Apple Cider Vinegar

1 Tbsp Soy Sauce

Blend all ingredients together until a smooth puree forms. Add drops of water to thin out if necessary, until desired consistency is achieved.

In a bowl, combine 2 cups of chopped Lacinato Kale (stems discarded). Add in baked croutons and sprinkle in a tablespoon of sesame seeds. Pour dressing in, and mix well until all the leaves are coated. Serve and enjoy!

Recipe & Food Prep by Susan Whang / Photography & Styling by Caitlin Flemming


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