Welcome back!
I’m so excited that my first video is live! This is my take on a kale caesar salad. One of my favorite items to make, this salad is the perfect way to kick off Ashyfal’s Kitchen. Follow along with me as we cook this healthy and gluten free alternative to a standard caesar! Tune in next week for another amazing and healthy recipe.
Thanks so much for watching, and as always, like and subscribe!
RECIPE BELOW:
VEGAN KALE CAESAR SALAD:
Dressing:
1/2 cup tahini
3/4 of a lemon
1 tsp of salt and pepper
1/4 cup nutritional yeast
2 tsp honey
2 tsp Dijon mustard
1-2 tsp water
1 garlic clove
– combine all ingredients into a food processor and run for 25-30 seconds until creamy
Roasted chickpeas:
1 15oz can of chickpeas
1 tsp salt and pepper
1 tsp of cayenne
1/4 cup vegetable oil. (Avocado and olive are recommended)
– preheat oven to 425 degrees Fahrenheit
– Drain chickpeas and dry with paper towel
– Mix chickpeas, salt and pepper, cayenne and oil in a large mixing bowl
– Spread onto baking sheet
– Baking for 25-30 minutes or until crispy and dark around edges
Pickled shallots
1-2 shallots peeled and sliced into circles
1 cup of apple cider vinegar
1/4 cup honey
1 tsp of salt and pepper
– slice shallots into 1/8 inch rings
– combine vinegar, honey, and salt and pepper into a pot
– Bring to a boil
– Pour over sliced shallots
– Let sit for 30-60 mins
Salad:
1/4 head of iceberg lettuce
6-7 leaves of kale
1/2 lemon
(1 – 2 cups of greens total)
– de-stem kale by pulling the leaves away from the stem
– Chop kale into bite sized pieces
– Pour 1/2 lemon over kale and massage for 2-5 minutes
– Chop iceberg into bite sized pieces
– Add iceberg to kale
ASSEMBLY:
Combine salad, chickpeas, two scoops of dressing, and shallots to a mixing bowl. Toss and serve!
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