Kale Caesar Salad

Kale Caesar Salad featured in Gastropost in the Vancouver Sun!

Caesar salad is the ultimate comfort food.  It’s creamy, savory, crunchy, and satisfying; all at the same time.  Unfortunately, traditional Caesar salad isn’t very healthy and certainly isn’t vegetarian, vegan, paleo, or raw friendly.  My version of kale Caesar salad is loaded with antioxidants, vitamins, minerals, good fats and of course lots of delicious flavor!  It is a breeze to make and an essential summer BBQ salad.  If you like, you can top with your favorite grilled protein or marinated/grilled portobello mushroom strips.  Enjoy!

Kale Caesar Salad

1 large bunch of kale, destemmed and chiffonade

A sprinkle of coarse Himalayan rock salt

Italian Garden Crackers, chopped into bite-sized pieces – Recipe on the Raw Food to Live For DVD

Raw Caesar Dressing:

1/3 C raw pine nuts, soaked overnight, rinsed and drained

1/2-1 small garlic clove (to taste)

1 1/2-2 Tb fresh lemon juice

2 Tb extra virgin olive oil

1 1/2 tsp coconut aminos

1 medjool date, pitted

Fresh black pepper and Himalayan salt to taste

Directions:

Place prepared kale in a large bowl and sprinkle with a little coarse salt.  With clean hands, massage the kale until it becomes tender, dark green, and resembles cooked greens.  Set aside.

Add all of the dressing ingredients into a high-speed blender.  Blend on high until smooth and creamy.  Adjust seasoning to taste, keeping in mind that the kale has already been salted.

Pour the dressing over the massaged kale and toss until evenly coated.  Pour the salad into a large serving bowl, sprinkle with cubes of the Italian Garden Crackers and garnish with fresh lemon wedges.  Enjoy!

How did this kale Caesar salad turn out for you?  Let me know (and send me a pic of your creations) in the comments below, and on Facebook, Instagram, and Twitter!

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