Nothing tastes better in these hot summer months than a big fresh salad.
I am a huge caesar dressing lover but the dairy doesn’t do my body good.
This creation satisfies my love for caesar and actually is one of my favorite dressings I use to dip with veggies, and pour shrimp or a steak for my husband.
Ingredients:
2 bundles of kale
1/2 cup or red pepper
1 cup of diced carrots
2 chicken breasts diced (for vegetarians omit)
1 cup of diced artichokes (I used can diced artichokes)
1 large avocado, peeled, pitted and cubed
1 cucumber chopped
1/2 cup of halved cherry tomatoes
Cashew Dressing:
1 cup cashews (soaked in hot water for 30 minutes, then drained and rinsed)
¾ cup water
2 cloves garlic
½-1 lemon, juiced (I used a whole lemon but if you don’t like your dressings too tangy, start with ½ and add more if needed)
2 tbsp of olive oil
1 1/2 tbsp nutritional yeast
¼ tsp onion powder
dash of cracked black pepper
For the salad: Chop the bunch of kale into a large bowl. Throw in carrots, pepper, cucumber, artichokes, tomatoes, and chicken breast. Toss the salad and then top with avocado.
For the dressing:
Throw ingredients into the blender, then blend away! It gets even thicker if you let it sit for a bit.
If you aren’t using right away, store in an airtight container in the fridge for about a week.
Last toss the dressing into the salad and serve. If you want leftovers don’t toss the salad with the dressing and pour onto the amount you want and save the rest to keep it fresh.
Fit Chic