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–+ servings

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).
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Course dinner, lunch, make-ahead, Salad
Servings 4

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.