A hearty, flavourful protein packed plant-based salad
Ingredients
Salad
- 1 large bunch of kale washed dried and torn into bite size pieces
- 1 400g tin cannellini beans
- 150 g radishes finely sliced
- 75 g sourdough croutons
- 2 garlic cloves minced
- 2 tbsp olive oil
- 50 g nutritional yeast
- 75 g caesar dressing
- ½ lemon juiced
- Sea salt & black pepper
Vegan Caesar Dressing
- 4 tbsp vegan mayonnaise
- 50 g vegan cheese grated
- 2 tbsp nutritional yeast
- ½ lemon juiced
- 1 tsp Dijon mustard
- 1 garlic clove minced
- Generous amount of freshly ground black pepper and sea salt
Instructions
Sourdough Croutons
- Preheat oven to 180℃. Roughly tear 3 slices of sourdough bread into bitesize pieces, drizzle with olive oil and rub through minced garlic. Bake in the oven for 12-15 minutes until golden and crispy.
Caesar Dressing
- To make the dressing, place all the ingredients in a food processor and blitz until smooth and creamy. Adjust seasonings if necessary.
Kale Salad
- Place the torn kale in a large salad bowl, drizzle with lemon juice season with sea salt and massage with your hands for a few minutes until it softens and wilts. Drain and rinse cannellini beans. Finely slice the radishes and add to the salad bowl.
Assembly
- Add the crispy croutons to the salad and drizzle the caesar dressing over the top and toss well to combine. Season with additional salt and pepper to taste.
