Dairy-Free Caesar Salad
A delicious dairy-free Caesar dressing with a very simple salad.
Ingredients
Dressing
- ¼ cup Tahini I use Artisana Organics
- ¼ cup Avocado Mayo I use Chosen Foods
- 12 tablespoon Olive oil
- ½ Lemon juiced
- 1 tablespoon Garlic minced
- 1 teaspoon Fish sauce I use Red Boat
- 1 teaspoon Coconut aminos
- 1 teaspoon Water
- 1 tablespoon Dijon mustard
- ¼ teaspoon Red pepper flakes
- Salt and pepper
Salad
- 2 cups Kale
- 1 can Garbanzo beans
Instructions
- Drain and rinse a can of garbanzo beans. Put the beans in the air fryer at 400 degrees for 8-10 minutes or until crispy. You can also roast them in the oven at 400 degrees for about 15 minutes.
- Combine all of the dressing ingredients into a mason jar or bowl and whisk until smooth. Slowly add more water if you want a thinner consistency.
- Divide the kale into two bowls and top with the dressing and crispy garbanzo beans. Enjoy!
Notes
- To make this salad Whole30, all you need to do is sub the garbanzo beans for something else crunchy! My go-to is pine nuts or any sort of nut.
- Like I mentioned, fish sauce is vital to this recipe, but if you are trying to make this plant based, you can substitute capers and a teaspoon of the caper brine.
- This dressing gets thick in the fridge overnight, if you want it a bit looser, you can just add a teaspoon of water the next day and mix it up.
- My favorite tahini is from Artisana Organics because it is the perfect consistency, but you can use any that you like.
Tried this recipe?Mention @realfoodwithaltitude or tag #realfoodwithaltitude!
