zesty kale caesar salad

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This is the holy kitchen trifecta, as far as I’m concerned: simple, delicious, and nutritious. If you’re feeling all gourmet about it, top with some homemade croutons or even a little crumbled nitrate-free natural bacon.


1 bunch of curly kale, de-stemmed and torn into pieces (I remove all larger veins as well with a knife)
3 tbsp tahini
2 tsp grated lemon zest
1/4 c. lemon juice (about the juice of one lemon)
1/4 c. water
2 tbsp nutritional yeast (natural food section of conventional grocery store)
2 cloves crushed garlic (more if you like your caesar garlicky!)
1 tsp dijon
1 tsp apple cider vinegar
1/2 tsp low-sodium tamari or worcestershire sauce
1/8 tsp sea salt
1/8 tsp black pepper
2 tbsp grated asiago or parmesan (optional)
2 tbsp chopped toasted walnuts or 2 tsp toasted pinenuts (also optional)

To prepare:

In a food processor or blender, combine tahini, zest, lemon juice, water, nutritional yeast, garlic, dijon, apple cider vinegar, tamari or worcestershire sauce, salt & pepper and blend until smooth.

In a large salad bowl, combine kale with dressing and massage gently with your hands to coat for a about 5 minutes, to soften kale. Don’t be shy, squeeze it a little, give it some love!

Top with grated cheese & nuts (and/or croutons and bacon!), if using, and serve.

Makes about 1/2 c. dressing, and side salad for 8-10. It keep well in the fridge for a few days.

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