Harvest Kale Caesar Salad
Ingredients
Kale caesar dressing
- 1 1/2 lemons, juiced
- 1/4 cup (60 ml) tahini
- 2 cloves garlic, finely chopped
- pinch sea salt
- filtered water, to thin (I used 2-3 tbsp)
Salad
- 1 bunch kale (315g, or approx. 6 large stems)
- 1/2 cup (75g) raw cashews
- 2 tbsp (24g) hemp hearts
- 1 apple (70g), thinly sliced
- 1/3 cup pomegranate seeds
- 2 tbsp dried cranberries
- 3 dates, pits removed and chopped
- sea salt and pepper to taste
Preparation
Make the Kale Caesar Dressing by adding lemon juice, tahini, chopped garlic, and sea salt to a small bowl. Whisk to combine and add splashes of water to thin until desired consistency.
Wash the kale well, tear the leaves into small bite-sized pieces, and place them in a large mixing bowl. Discard the stems, pour the dressing over the kale, and toss to combine.
Roast the cashews in a saucepan over medium heat, stirring occasionally, until browned, about 6-8 minutes. Let them cool slightly, chop, and sprinkle over the kale salad. Add hemp hearts and toss to combine.
Transfer the salad to a serving bowl and top with sliced apple, pomegranate seeds, dried cranberries, and chopped dates. Season with salt and pepper and serve.
