Harvest Kale Caesar Salad
Ingredients
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 raw cashews
- 2 tbsp hemp hearts
- 1 apple, 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 your Kale Caesar Dressing: In a small bowl add lemon juice, tahini, chopped garlic, and sea salt. Whisk to combine. Add splashes of water to thin until desired dressing consistency (I used 2-3 tbsp).
Wash kale well. Tear leaves into small bite sized pieces and place in a large mixing bowl. Discard the stems. Pour dressing over kale leaves and toss to combine.
Roast cashews in saucepan on medium heat, stirring occasionally until cashews are browned, (approx. 6-8 minutes). Let cashews cool slightly then chop and sprinkle over kale salad. Add hemp hearts and toss to combine.
Transfer kale caesar salad into a serving bowl and top with sliced apple, pomegranate seeds, cranberries and chopped dates. Season with salt and pepper and serve.
