health freak kale caesar salad (gluten-free and vegan)
Nutrient loaded Kale Caesar salad made with kale, air fried chickpeas, radishes, and mushrooms, a sprinkle of sunflower seeds and nutritional yeast...and it's all tossed in a healthy bean and tahini caesar dressing.
Equipment
- air fryer or oven
Ingredients
- 1 bundle Kale
- 1/2 can chickpeas
- 1 tbsp capers
- 1 purple radish can substitute any radish
- 2 oz King Oyster Mushrooms can substitute any mushrooms
- 1/2 tbsp nutritional yeast
- 1 tbsp sunflower seeds
- zest from lemon to taste
Tahini Caesar Dressing
- 2 tbsp tahini
- 1/4 cup canned white beans
- 2 tbsp water
- 1 tbsp lemon juice
- zest from half a lemon
- 1/2 tsp nori flakes
- 1 tsp capers
- 1/2 tsp Dijon mustard
- 1/8 tsp black salt
- 1/8 tsp fresh ground pepper
- 1 clove of garlic
- 1/2 tbsp nutritional yeast
Instructions
PREP INGREDIENTS FOR AIR FRYER
- Start by preheating the air fryer to 400ºF. If your air fryer doesn't have a preheat button, just turn it on for 5 minutes before use.
- Prep 2 oz of mushrooms by slicing them into pieces (about 1/4 inch thick) and cutting a grid into it (see picture below). Don't cut all of the way through, you just want to make thin slices. The grid is optional, but allows your mushrooms to cook a bit better and it looks pretty!
- Next, slice 1 radish into thin slices.
- Combine your mushrooms, radishes, 1 tbsp capers and 1/2 a can of chickpeas in a bowl. Add 1 tsp olive oil and a pinch of salt and pepper. Mix until evenly combined.
- Lay ingredients in a single layer on an air fryer tray. Place in preheated air fryer and cook for 10 minutes at 400ºF. Flip ingredients at the half way mark to allow them to cook more evenly.
- While the ingredients are air frying, use your time wisely and move ahead to prep the kale and dressing.
MAKE THE CAESAR DRESSING
- Simply combine 2 tbsp of tahini, 1/4 cup cooked white beans, 2 tbsp water, 1 tbsp lemon juice, zest from half a lemon, 1/2 tsp nori flakes, 1 tsp capers, 1/2 tsp Dijon mustard, 1/8 tsp black salt, 1/8 tsp black pepper, 1 clove of fresh garlic, and 1/2 tbsp of Nutritional yeast in a blender. Mix on high for 30 seconds to one minute, or until the dressing is creamy and smooth.
- Set aside.
PREPARE THE KALE
- Wash and dry the kale.
- Remove the stems from the kale and discard. Rip or cut the remaining kale leaves into bite sized pieces.
- Massage the kale with your hands for 30-60 seconds. This allows the kale to soften, making it easier to chew.
PUT IT ALL TOGETHER
- Place the kale in a bowl and top with dressing.
- Mix until the kale is evenly coated.
- Place kale into a serving bowl or plate.Top with 1 tablespoon sunflower seeds, 1/2 tbsp nutritional yeast, and air fried ingredients. Top with extra lemon zest for extra flavor.
- Serve and enjoy!