Kale Caesar Salad
This is the best vegan caesar salad recipe! Flavourful, easy to make, and topped with a delicious creamy caesar salad dressing!
Ingredients
Bread Croutons Ingredients
- 4 oz leftover bread cut into cubes (100 g)
- 1 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
Salad Ingredients
- 4 oz shredded kale 100 g
- 4 oz iceberg lettuce 100 g
- 4 oz bread croutons 100 g
- 1 avocado sliced or cubed
- 1 tbsp olive oil
- 2 tbsp lemon juice
- sesame seeds optional
- vegan parmesan optional
Caesar Salad Dressing Ingredients
- 1/2 cup soy milk 120 ml
- 1/2 cup and 2 tbsp grapeseed oil 150 ml
- 1 tbsp apple cider vinegar 15 ml
- 1 small garlic clove minced
- 1 tsp dijon mustard
- 1 pinch of salt
Instructions
Bread Croutons Instructions
- Preheat the oven to 350 degrees F (180 C) and line a baking tray with parchment paper.
- Cut the bread leftovers into cubes or small slices.
- Into a mixing bowl, combine the bread cubes, olive oil, garlic powder, dried oregano, salt, and black pepper.
- Transfer the bread cubes to the baking tray and bake for 15 minutes or until crispy golden.
Salad Instructions
- Into a bowl, add the shredded kale, and 1 tbsp of olive oil. Massage the kale for 3 minutes or until soft. Brush the lemon juice over the avocado.
- Add the kale, iceberg lettuce, avocado, and bread croutons to a large bowl.
- Add all the dressing ingredients into a small blender and blend until smooth.
- Drizzle the salad with the dressing and garnish with sesame seeds and vegan parmesan.
Notes
Remove the stems from the kale before shredding and massaging it.
Brush the lemon juice into the avocado slices to prevent the avocado from turning brown.
You can replace the grapeseed oil with sunflower oil.