I know you’re probably skeptical of this “vegan” ceasar dressing but it is seriously amazing! I have been eating this salad every day for over a week now! I love that the dressing has no added oil, just good, nutrient dense fats from the sesame seeds. I could eat the dressing plain, it’s that good! Topping this salad off with a sprinkle of the vegan parmesan also makes it so much better! Give it a try and let me know what you think! Remember to hashtag on Instagram #hellowholefoods!
creamy kale ceasar salad
recipe from mama eats plants
serves 2 (large servings)
ingredients
1/3 cup tahini (I use Artisana or Soom)
3 tablespoons capers
zest and juice of 1 organic lemon
1/4 cup filtered water
2 cloves garlic
1 teaspoon *dijon mustard (I get this one at Whole Foods)
salt and freshly cracked black pepper
1 large bunch organic tuscan kale (the flat, bumpy, dark green type)
1 medium to large head organic romaine lettuce
vegan parmesan cheese
directions
combine all dressing ingredients in blender and blend until smooth. add additional water if it is too thick. set aside.
chop lettuce and kale into bite sized pieces and toss with dressing. sprinkle with vegan parm and serve. (amanda tops her’s with roasted chickpeas which i usually skip but you can head over to her post to get the recipe)
*I have actually found it really difficult to find mustard without added preservatives and/or sugar. The brand Roland from Whole Foods only contains mustard, vinegar and salt.
