Dairy-Free Kale Caesar Salad
Dairy-free, Gluten-Free
I used to turn my nose up at the thought of a “kale salad.” My first thought was always… why would I want to eat the lettuce that sits under the carrots on a veggie platter? Isn’t it just for decor? Well, it wasn't until I learned the art of MASSAGING kale before making it into a salad that I realized just how underrated this kind of lettuce is. I know, I know… massaging your salad sounds a little out there. Now before you dismiss this recipe, bear with me for a second.
When you add just a dash of olive oil to a bowl full of kale and knead it as you would bread dough, it breaks down the kale and gives it a light, crunchy texture that you won’t find in your typical romaine lettuce.
To make this Dairy-Free Kale Caesar Salad, I wash each stalk of kale and rip it off the stem in pieces before discarding the stem (which is often the rough part people forget to remove). In a bowl, I massage the kale with a dash of olive oil, spritz it with a slice of lemon, and toss it in a dairy-free caesar dressing before topping with shredded dairy-free parmesan and crunchy baked chickpeas. Serve as-is or alongside your favorite protein! Pairs well with seasoned baked tofu or if you eat meat, grilled chicken, too!
Dairy-Free Kale Caesar Salad
Danielle Webb | 6/29/2020
Total prep time: 10 minutes
Servings: 4
Ingredients:
- 1 head of kale, washed and patted dry
- 1 Tbsp olive oil
- 1/4 lemon (save rest of lemon for serving)
- About 2 Tbsp dairy-free caesar dressing (I prefer Primal Kitchens brand)
- Finely shredded dairy-free parmesan, to taste (I use VioLife parmesan and use a cheese grater or zesting tool to shred finely)
- 1/4 cup Crispy baked chickpeas (can be store-bought or homemade, details below)
Instructions:
Take each stalk of kale and rip off the lettuce part in pieces, discarding the stem. Add to a large serving bowl
If you are making the crispy chickpeas at home, you will want to start this now. Preheat oven to 350. Take 1 can of chickpeas, drain them in a strainer, and rinse thoroughly. Lay them flat on paper towelse and pat dry (important that they are very dry!). On a baking sheet lined with parchment paper, toss the chickpeas in about 2 Tbsp olive or avocado oil and desired seasonings (salt, onion powder, pepper, paprika, cayenne, etc.). Bake for 30-35 minutes.
Once chickpeas are nearly ready, drizzle kale with olive oil (start light and add more if needed)
Massage kale (as you would knead bread dough) for 1-2 minutes, until it is light and reduced down in the bowl
Drizzle on caesar dressing and toss to combine
Top with finely shredded parmesan and crispy chickpeas. Serve with a lemon wedge and enjoy!
I hope this simple recipe helps make you less hesitant to give kale a try!
Be sure to tag me @captured.cravings if you share on Instagram so I can see how you liked this recipe!
xoxo
Danielle Webb