Vegan Kale Caesar Salad
Ingredients
The salad
-
1
small
red onion
-
½
cup
pumpkin seeds
-
1
lb.
curly kale
-
to taste
N/A
sea salt
-
to taste
N/A
fresh pepper
The vegan dressing
-
2 to 3
cloves
garlic
-
1
tablespoon
Dijon mustard
-
1
tablespoon
vegan Worcestershire sauce
-
2
tablespoons
fresh lemon juice
-
1
tablespoon
white wine or white balsamic vinegar
-
¼
cup
vegannaise
-
½
teaspoon
kosher salt
-
to taste
N/A
freshly ground pepper
-
½
cup
extra-virgin olive oil
Instructions
- Soak the sliced onion in vinegar.
- Toast the pumpkin seeds in a sauté pan over medium heat until fragrant.
- Wash and dry the kale, then tear it into small pieces.
- In a food processor, purée garlic, mustard, Worcestershire sauce, lemon juice, vinegar, vegannaise, salt, and pepper until smooth, then slowly add olive oil while blending.
- Purée the toasted pumpkin seeds until fine.
- Combine the kale with the soaked onions and puréed pumpkin seeds, then add dressing and massage the kale until coated.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
20g
Total carbohydrates
15g
Total protein
6g
Sodium
200mg
Cholesterol
0mg
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