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



#entertaining #cooking

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Since 2009, I’ve been documenting and sharing the small bits of inspiration that make up my daily life. Here, you’ll find musings on all things lifestyle, from fashion to motherhood. The common theme is recognizing and creating beauty in the everyday.

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