No salad quite oozes with a creamy umami garlicky dressing like a good old caesar salad. To then be told that it’s egg, oil and parmesan rich sauce is high on the ‘probably shouldn’t eat too often’ hit list is enough to make my blood boil a little. But not this Caesar salad. Blended cashews and a generous dash of nutritional yeast make a rich-tasting dressing, generously drizzled on top of kale, spinach and rocket leaves, with avocado and toasted sunflower seeds. The healthy whole-food fat in the caesar dressing and avocado helps the body to absorb the fat-soluble nutrients available in the dark leafy greens, which are full of fibre, vitamin C and K, calcium, folate and carotenoids.
Kale, Spinach and Rocket Caesar Salad with Toasted Sunflower Seeds and Avocado.
Caesar salad dressing
½ cup cashews, soaked in water for 1 hour
2 cloves garlic
2 tbsp apple cider vinegar or lemon juice
4 tbsp nutritional yeast
3/4 tsp salt
¼ cup of water
1 avocado, sliced
4 kale leaves, torn into little pieces, tough stems removed
toasted sunflower seeds
In a colander, massage the kale with a drizzle of extra virgin olive oil and a squeeze of lemon juice, working it between your hands so that it turns a beautiful bright green colour and the texture feels more pliable. Toss into your salad bowl along with the spinach, rocket, avocado and toasted sunflower seeds.
For the dressing, blend all the ingredients together in a food blender, until a silky smooth creamy texture. Check the seasoning, and add more if you think it needs it. Drizzle generously on top of the salad and serve.