Inspired by the popular kale salad from local restaurant Gusto 101, this is my version of a Caesar salad. It's the salad I eat probably every week (I'm obsessed). It's super simple to make and packed full of nutrition  so many vitamins in minerals in this creamy garlic, plant-based dressing. I hope you enjoy it as much as me and everyone I've shared it with does!

1 bunch of Tuscan kale aka lacinato or dino kale
extra virgin olive oil
pinch of sea salt
1/4 c. chopped dates
1/4 c. raw shelled pistachios or sunflower seeds

1/4 c. tahini
2 tbsp. apple cider vinegar
1-2 cloves garlic, peeled
1/4 c. hulled hemp seeds
3 tbsp. nutritional yeast
1 tsp. sea salt
freshly crushed black pepper
filtered water

1. Wash the kale of any excess dirt and debris. Using a large chef's knife, gather the leaves of kale and rough chop so that the pieces are small and ribbon-like.

2. Place the kale in a large bowl, drizzle with olive oil and a pinch of sea salt. Massage with clean hands for a few minutes until the kale starts to soften.

3. Meanwhile, combine all dressing ingredients in a small food processor or high-speed blender. Blend until smooth. Depending on your desired consistency,  you may want to add more water. Add water sparingly and blend accordingly. 

4. Dress the kale. Toss salad well, top with hemp seeds, pistachios, sunflower seeds, nutritional yeast, and dates. Serve immediately.

This dressing keeps well for up to 5 days in a sealed jar in the refrigerator.

Genevieve KangComment