Kale Caesar Salad
Adapted from Sprouted Kitchen
| Yield: 4-6 servings | Time: 10 minutes |
½ cup cashew butter
⅓ cup water
1 garlic clove
2 tablespoons olive oil
1 tablespoon capers
1 teaspoon dijon mustard
½ teaspoon vegan worcestershire sauce
4 tablespoon fresh lemon juice
1 tablespoon fresh parsley leaves
¼ teaspoon salt
2 large heads tuscan kale, stemmed and chopped
yellow raisins, pine nuts, roasted chickpeas
Place all ingredients except for the kale in the food processor and puree until smooth. Add salt and pepper to taste as well as additional water if the dressing looks too thick.
Place the chopped kale in a bowl, pour on the dressing and massage kale with clean hands to soften it.
Add additional dressing as needed top with any items of your choice before serving.