Vegan Kale Caesar Salad with Roasted Tomatoes and Avocado
Vegan caesar salad dressing mixed with kale, roasted tomatoes, avocado, and homemade croutons!
Servings: 4 (or 2 as main course)
Calories: 271kcal
Ingredients
Dressing
- 1/2 cup raw cashews soaked in water for 20 minutes
- 1/2 cup water
- 2 tbsp lemon juice
- 2 garlic cloves
- 1 tsp worcestershire sauce Annies Organic is Vegan
- 1 tsp dijon mustard
- 1 tsp champagne vinegar
- 2 tbsp olive oil
- 2 tbsp nutritional yeast
- 1 tsp freshly ground black pepper
Salad
- 1 head of kale leaves stripped from stem and ripped into bite size pieces
- 1 pint grape tomatoes
- 1 tbsp olive oil
- 1/2 avocado sliced
- salt and pepper
- 1 thick cut slice of whole grain bread or gluten free bread if you are gluten free
- drizzle of olive oil and drizzle of lemon juice
Instructions
- Preheat oven to 350
Dressing
- Place all ingredients in a high speed blender, blend until completely pureed. If dressing is too thick add a few tablespoons more of water and blend again. Set aside
Tomatoes
- Place tomatoes in a small oven safe casserole. Drizzle with 1 tbsp olive oil, salt and pepper. Roast in a 350 oven for 20 minutes until blistered and slightly brown. Set aside
Croutons
- Slice bread into large crouton squares. Spread out on a cookie sheet and drizzle with olive oil. Roast in oven with tomatoes for 5-7 minutes or until brown. Set aside
Kale
- Drizzle kale with olive oil and a splash of fresh lemon juice, massage the leaves well. Allow to rest for 3-4 minutes.
Assembly
- Toss kale with tomatoes and 1/4 cup of dressing. Toss well until all leaves are coated with dressing. Sprinkle salad with croutons and sliced avocado.
Notes
*You will have 1 cup of extra dressing. It keeps for 7 days in fridge*
Nutrition
Calories: 271kcal | Carbohydrates: 16g | Protein: 7g | Fat: 21g | Saturated Fat: 3g | Sodium: 46mg | Potassium: 665mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2445IU | Vitamin C: 39.2mg | Calcium: 45mg | Iron: 2.1mg
