Kale Caesar Salad

It’s that time of the year; exam season. I know that everyone combats stress differently, whether it be by meditating, eating, crying, or exercising. I personally tame the wild stress beast by baking. As I write this I actually have dough for monkey bread rising in the oven. I’ve been stu(dying) all day and am in major need of some baking therapy. 

Since I’ve been so busy in the last few weeks due to the wrap up of first semester, my job, and extra curricular activities, I have had almost no time to create in the kitchen. Lucky for me I had an opportunity to get creative and I took it! I made a modern (and healthier) spin on the classic Italian favourite, Caesar salad.

I have never been much of a fan of Caesar to be honest, but I must say that this version is pretty damn good.  To create a delicious creamy dressing I used a nice ripe avocado as a base, which makes for a wonderful texture and a nice mild undertone to the dressing.

As you have all probably learned by now I absolutely love chickpeas, so naturally, I had to include them in this recipe. Since I can’t eat bread, roasting the chickpeas until crisp and golden made a wonderful substitution for conventional croutons.

xx

-Ashley

Kale Caesar Salad

Serves 2 with extra dressing

1 small bunch of kale, rinsed and dried

For the crispy chickpeas

1 cup cooked chickpeas, patted dry

1 teaspoon olive oil

1/4 teaspoon garlic powder

1/4 teaspoon paprika

Sea salt and pepper, to taste

For the dressing

1 ripe avocado, stone removed

4 teaspoons lemon juice

2 tablespoons nutritional yeast

1 teaspoon apple cider vinegar

2-3 garlic cloves

1 teaspoon dijon mustard

Sea salt and pepper, to taste

1/2 cup water

Method

1. Preheat oven to 375°F. In a small bowl toss the chickpeas with oil and seasoning. Spread on a baking sheet and bake in the oven for 30 minutes, stirring after 15 minutes.
2. Meanwhile, place all the dressing ingredients in a blender and blend until smooth.
3. To serve, divide kale and chickpeas between two bowls. Top with desired amount of dressing and a sprinkle of nutritional yeast.
4. The dressing will keep for up to 3 days in the fridge.