A hearty, flavourful protein packed plant-based salad

Cannellini Kale Caesar

Cannellini Kale Caesar

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plant based
aisling larkin food for wellness
Cannellini Kale Caesar
plant based recipes
sourdough croutons
vegan caesar dressing
Prep Time: 15 minutes
Cook Time: 15 minutes



  • 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


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.


  • 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.