I know what you’re thinking, but hear me out on this one. Caesar salad that is dairy-free and made with kale?! This salad has been put through the test of even the most toughest critics, and it always gets rave reviews.
Kale just so happens to be in season starting this month, so what better time than now to try a new twist on a classic salad recipe.
If you’ve ever had a kale salad at a restaurant and not enjoyed it because it was too tough and bitter, it’s time to redeem this experience in your own kitchen.
How to Prep Kale For Salads
When using kale in a salad, curly kale is the way to go because it adds a lot of volume, and the dressing can settle nicely into the grooves of the leaf.
When choosing which kale to buy at the store, I recommend going for the whole bunch, rather than the pre-chopped kale. While it might seem more convenient, there’s not much care in removing the stem during the processing, leaving you to pick them out one-by-one.
After rinsing the whole kale leaves, tear off the leaves from the stem, or cut around the stem with your knife. Tear or chop the kale into bite-sized pieces.
The secret to a kale salad that is tender and delicious is found in this next step. Whether making this recipe or your own, spend a few minutes massaging the dressing into the kale. Yes, you will literally massage the dressing into the kale and give it some love. This helps to break down the fibers, making it easier to digest and less bitter. When you do this, the volume of kale will reduce by about half.
Dairy-Free Kale Caesar Salad
- Makes 4 side salads
- 1 large bunch curly kale, ribs removed and torn into bite-sized pieces
- ¼ cup tahini
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 small garlic clove, grated
- Optional toppings: crispy chickpeas, dried cherries or sunflower seeds
Directions:
In a large mixing bowl, add all of the ingredients except for the kale. Whisk to combine using a fork. If your kale is not freshly rinsed and damp, you can add a little water into the dressing to thin it out depending on the consistency of the tahini you use. Tear the kale leaves into the bowl and massage the dressing into the kale with your hands until evenly coated, breaking down the kale into tender leaves. Serve as is, or topped with dried tart cherries, crispy chickpeas and sunflower seeds.
Before you know it, you’ll be saying, “Kale Yeah!”
Carly Paige, health coach and cooking instructor, believes that healthy doesn’t have to be hard. Her mission is to show you simple swaps in and out of the kitchen to elevate your everyday that will transform your health. Carly is the author of Simply Swapped Everyday, a healthy guide and cookbook with over 75 plant-powered recipes and founder of FitLiving Eats – a place where she shares nutritious recipes and how-to guides.
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