Spicy Kale Caesar Salad
Notes: An amazing make-ahead style kale salad, with a spicy lil kick in it! This is a great quick lunch, dinner or picnic dish. Fun additions could include avocado, shredded chicken, or homemade gluten-free croutons (or try my new fav crunchy salad crumbles, recipe below).
Ingredients
For the Salad:
- 2 bunches kale (curly)
For the Spicy Kale Dressing
- 3 tbsp avocado mayo like chosen foods or primal kitchen brand
- 1/2 medium lemon juiced
- 2 tsp gluten-free worcestershire sauce or tamari sauce
- 2 tbsp olive oil
- 1 tbsp red wine vinegar or other 1/2 of the lemon, juiced
- 1 tbsp hot sauce
- 1 tbsp dijon mustard
- 1 tsp anchovy paste
- 1/2 tsp sea salt & pepper
For the Salad Crumbles
- 1/4 cup macadamia nuts
- 1 tsp garlic powder
- 1 tb nutritional yeast
- 1/4 tsp sea salt & pepper
Instructions
For the salad:
- Wash kale, remove stems and tear leaves into bite sized pieces. Add to an extra large mixing bowl. Squeeze kale dry with a few paper towels.
For the dressing:
- Add all ingredients into a blender and blend to combine (or add to a bowl and whisk well with a fork until combined).
To assemble:
- Pour dressing over the top of the kale, and massage each leaf well so it's evenly coated in the dressing. Serve immediately or assemble up to 1 day ahead of time. I love adding avocado in mine, and serving with toasted gf sourdough or homemade croutons.
For the salad crumbles (optional):
- Add all ingredients to a blender or food processor. Blitz until you get a crumble texture. Store in a sealed storage container in the fridge for up to 4 weeks.