Vegan Kale and Brussel Sprout Caesar Salad with Air-Fried Croutons
Ingredients
- 1/2 lb thinly shredded brussel sprouts and kale
- 1 pint cherry tomatoes
- 1/2 cup slivered almonds
Vegan caesar dressing
- 1/4 cup vegan mayo
- 1/4 cup nutritional yeast
- 3 tbsp lemon juice
- 1 large garlic clove
- 1 tbsp tamari
- 2 tsp capers
- 1/4 tsp fresh cracked black pepper
- salt to taste
Cheezy croutons
- 4 slices hearty bread (stale or left out overnight, about 6 oz)
- 1 tbsp neutral oil
- 1 tbsp nutritional yeast (finely ground)
- salt and pepper to taste
Preparation
Place the shredded greens in a large bowl and massage with a drizzle of oil for a couple of minutes until kale softens.
Top with toasted slivered almonds, halved cherry tomatoes, and prepared croutons.
Mix in the vegan Caesar dressing until all ingredients are coated.
Toasting almonds
Using a nonstick frying pan, toast slivered almonds on medium heat until golden and fragrant, 5-10 minutes, shaking pan often and adding desired amount of salt.
Making vegan caesar dressing
Blend all dressing ingredients in a blender until smooth.
Preparing cheezy croutons
Cut bread into 1-inch cubes and add to a large mixing bowl.
Drizzle with neutral oil and mix until coated.
Add finely ground nutritional yeast and mix again until coated.
Add salt and pepper to taste.
Air-fry at 350°F for 5-10 minutes, shaking tray often, until deep golden and crisp. Prepare in batches if necessary.
Notes
Serves approximately 4.
