Daily Vegan Lunch for 22 June, 2013: Kale Caesar Salad

vegan kale caesar



3 cups dark lettuce
3 cups massaged curly kale
1 carrot, julienned
1 cup mixed olives


1/3 cup water
1/4 cup nutritional yeast flakes
3 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 tablespoon tahini
1 tablespoon olive oil
1 tablespoon soy sauce
2 cloves garlic, minced

Black pepper

Massage kale by washing it, sprinkling it with salt, and then generally abusing it by rolling it in your hands and squashing it like a dishrag. Tear kale into very small pieces. Wash lettuce and tear into pieces as well. Combine greens in a salad spinner to get rid of the excess water. Alternately, greens can be squeezed dry by rolling them gently in a clean towel.

Combine greens with carrots and olives, mix well.

Combine all dressing ingredients in a blender or food processor, process for one minute.

Pour dressing over the portion of salad you want to eat. Salad will keep for several days if dressing and salad are kept separated.

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