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Vegan Lemon Kale Caesar Salad

Delicious Vegan Lemon Kale Caesar Salad for Happy Hormones

A flavorful Vegan Lemon Kale Caesar Salad that supports hormonal balance while satisfying your hunger.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 bunch Lacinato Kale Substitute with any kale variety or spinach
  • 1 can Chickpeas Can substitute with roasted tofu or tempeh
  • 1 medium Ripe Avocado Any ripe avocado works
  • 1 cup Sourdough Bread Crumbs Use gluten-free breadcrumbs if desired
  • 1/4 cup Pumpkin Seeds Can substitute with sunflower seeds
  • 2 tablespoons Hemp Hearts Optional
For the Dressing
  • 1/4 cup Tahini Can use almond or cashew butter
  • 1/4 cup Coconut Yogurt Substitute with alternative non-dairy yogurt
  • 1 tablespoon Dijon Mustard Use preferred mustard
  • 2 tablespoons Lemon Juice Lime juice can be used
  • 1 teaspoon Garlic Powder Fresh garlic can be used
  • 1 teaspoon Onion Powder Fresh onion can be used
  • 1 teaspoon Miso Paste Tahini can be a substitute for soy allergies
  • 1 tablespoon Maple Syrup Agave nectar can replace it
  • to taste Sea Salt
  • to taste Pepper

Equipment

  • Oven
  • Blender
  • Mixing Bowl
  • Baking Sheet
  • Salad bowl

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C). Rinse and drain a can of chickpeas, removing any loose skins. Coat the chickpeas with avocado oil and spread onto a baking sheet. Roast for about 20 minutes or until crispy.
  2. Strip leaves from a bunch of lacinato kale, slice thinly, and place in a bowl. Drizzle with avocado oil and massage the leaves for 2-3 minutes to soften them.
  3. In a blender, combine tahini, coconut yogurt, Dijon mustard, lemon juice, splash of water, garlic powder, onion powder, miso paste, maple syrup, sea salt, and pepper. Blend until creamy, adjusting with water as needed.
  4. In a large salad bowl, combine the massaged kale, roasted chickpeas, sourdough bread crumbs, pumpkin seeds, hemp hearts, and diced avocado. Toss gently to mix evenly.
  5. Drizzle the dressing over the salad and toss until everything is fully coated. Serve immediately.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 30gProtein: 10gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gSodium: 300mgPotassium: 600mgFiber: 9gSugar: 3gVitamin A: 1000IUVitamin C: 50mgCalcium: 150mgIron: 3mg

Notes

Best enjoyed the same day; keep dressing separate if storing leftovers.

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