Soy-Free Sweetgreen Kale Caesar Salad
Indulge in the vibrant flavors of a Soy-Free Sweetgreen Kale Caesar Salad, a healthier twist on the classic favorite that's perfect for those seeking a plant-based and allergen-friendly option. Featuring nutrient-packed curly kale massaged with olive oil and lemon juice for extra tenderness, this salad is topped with crispy gluten-free croutons and optional vegan Parmesan-style cheese for added decadence. The creamy, soy-free Caesar dressing made from cashews, nutritional yeast, capers, and Dijon mustard adds a rich umami flavor without compromising on healthy ingredients. Ready in just 30 minutes, this wholesome recipe is ideal for a quick lunch, light dinner, or a crowd-pleasing side dish. Whether you're avoiding soy or simply looking to enjoy a refreshing salad, this flavorful dish will become a new mealtime favorite!
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Recipe Information
Ingredients
- 6 cups Curly kale
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 cups Cashews (soaked for at least 2 hours or boiled for 10 minutes)
- 0.25 cups Water
- 2 tablespoons Nutritional yeast
- 1 clove Garlic (minced)
- 1 teaspoons Dijon mustard
- 1 tablespoons Capers
- 2 cups Gluten-free bread (cut into 1-inch cubes)
- 1 tablespoons Avocado oil
- 0.5 teaspoons Garlic powder
- 2 tablespoons Parmesan-style vegan cheese (optional)
Instructions
Prepare the kale: Wash and thoroughly dry the kale. Remove the thick stems and chop the leaves into bite-sized pieces. Place the chopped kale in a large salad bowl.
Massage the kale: Add 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to the kale. Using your hands, gently massage the dressing into the leaves for about 2-3 minutes until the kale softens and reduces in volume.
Make the dressing: Drain the soaked cashews and add them to a blender along with 0.25 cups of water, 2 tablespoons of nutritional yeast, 1 minced garlic clove, 1 teaspoon of Dijon mustard, and 1 tablespoon of capers. Blend until smooth and creamy. Taste and adjust seasoning if needed. Set aside.
Prepare the croutons: Preheat your oven to 375°F (190°C). In a mixing bowl, toss the gluten-free bread cubes with 1 tablespoon of avocado oil, 0.5 teaspoon of garlic powder, and a pinch of salt and pepper. Spread the cubes on a baking sheet in a single layer and bake for 8-10 minutes, flipping halfway, until golden and crispy.
Assemble the salad: Pour the creamy dressing over the massaged kale and toss to coat evenly. Sprinkle the roasted croutons on top. Optionally, add 2 tablespoons of vegan Parmesan-style cheese for extra flavor.
Serve immediately and enjoy your soy-free Sweetgreen-inspired kale Caesar salad!
Nutrition Facts
Calories |
2335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.3 g | 136% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3742 mg | 163% | |
| Total Carbohydrate | 302.7 g | 110% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 24.6 g | ||
| Protein | 65.8 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1395 mg | 107% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 2650 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
