Dairy Free Caesar Salad With Spicy Chickpeas
Sometimes, there is nothing better than a decadent Caesar Salad. I can remember as a very young adult, after I had just become [what I thought was] interested in healthy eating amidst a family with very unhealthy tendencies, I would order Caesar Salads at every restaurant & believed I was killing it at the healthy eating game.
Little did I know that creamy goodness was loaded with unhealthy fats & cholesterol. The GOOD NEWS is that you can do it healthily and you really won't give up on the taste or the creaminess - thanks to almonds!! An absolute wonder food!!!
Dressing: (to make about 3-4 servings of dressing)
- 1/3 cup slivered almonds
- 1/3 cup warm water
- 1-2 cloves of garlic (totally depends on your taste, but I do 1)
- 1/4 cup avocado oil
- 1 tsp organic dijon mustard
- Himalayan salt to taste
- Dash of red wine vinegar
- 1/2 lemon squeezed
- 2 tbs nutritional yeast
- 1 tbs soy sauce (or liquid aminos for a healthier option)
1. Simply blend all of the ingredients together. (If the dressing isn't as creamy as I like it I often add a tablespoon or two of almond flour to thicken it up and still keep the dressing healthy and gluten free. This is totally optional but I find it really helps!)
2. Massage 3-4 heads of kale with 1-2 tablespoons of avocado oil and pink salt. This will help to make the kale a lot less bitter. I also like to add a little more lemon and nutritional yeast. before adding the dressing.
3. Pour the dressing over the massaged kale and add toppings of your choice. My choices include red cabbage, avocado, hemp hearts, & roasted spicy chickpeas. I will also include the recipe to the chickpeas at the bottom of this post.
- 1 can of garbanzo beans
- 1.5 tbs of avocado oil
- 1 tbs paprika
- Dash of cayenne
- Dash of Himalayan salt
- Pepper to taste
- Bake the chickpeas at 400 degrees for 20-25 minutes.