Vegan Caesar Salad with Kale & Avocado

Recipe by Gem’s Wholesome Kitchen

Suitable for Vegan diets
Difficulty Easy
Prep time 15 mins
Makes 2 large portions

Ingredients

For the salad

• 1 large bunch kale stalks removed and washed
•  ½ Romaine lettuce chopped
• 1 large ripe avocado sliced
• 1 tbsp Pimp My Salad Sea Superfood
• 1 tbsp Pimp My Salad Parm Cheez

For the croutons

• 1 slice of day old bread cut into chunks
• 1 tbsp olive oil
• 1 tbsp Pimp My Salad’ Parm Cheez 

For the dressing

• 2 tbsp tahini
• 1 tbsp apple cider vinegar
• 1/4 cup water
• 1 tbsp nutritional yeast flakes
• 2 cloves garlic (minced)
• 1/2 tsp mustard
• 1/4 tsp salt
• freshly ground black pepper

Method

Step 1
Preheat the oven to 160°C. To make the croutons, tear your bread into chunks, lightly toss in olive oil and the Pimp My Salad’ Parm Cheez. Bake for 10 mins on 160°C. Leave to one side to cool.

Step 2
Put the kale in a large bowl and pour over 1 tbsp olive oil. Rub into the kale for a few minutes until coated. Then add all the rest of the salad ingredients including croutons.

Step 3
To make the Caesar dressing, put all of the ingredients into a blender and blend for a few minutes until smooth.

Step 4
Pour the dressing over the salad and mix until completely coated. Eat and enjoy!

Shop Food & Drink