I still remember the first time I had Caesar salad as a child, after I moved to the USA. I’ll admit it – I thought it was the strangest thing. Back home, we did not conceptualize a salad as a bowl of lettuce. We always added an assortment of vegetables, and salads were not based on greens only.
By the way, it’s pretty cool to note (and something I just learned while researching Caesar salad) that this salad actually originated where I now live, in San Diego! Read more about that here. (Yes, I too totally thought it was an original Italian creation; well, it’s the creation of an Italian immigrant).
After a while, I definitely fell in love with Caesar salad, and had it quite often. That is, until I turned vegan. It was then that I realized, for the first time, that Caesar salad is not even vegetarian. It actually often contains fish.
Well, this Caesar salad will have none of the Mercury, and all of the health benefits. Which are of course paired with truly impeccable flavor. Let me tell you something: I am almost ready to drink this liquid (dressing?!?!), it is so good!
Caesar Salad with All of the Flavor and None of the Crap
Yes, I used that word… crap. Because so many SALADS these days are nothing but junk food in a bowl. It boggles my mind when such a healthy food is turned into something so unsettling, and for no good reason…
If you’ve been around here for a while now, you know that healthy food = delicious food. Period. You do not have to give up flavor in order to get nutrients into your body.
And this is because this amazing food is what we are supposed to be eating, and our body + taste buds both do a little happy dance when we do!
This amazing salad contains so many nutrients, it’s not even funny. It has beans, greens, soy (read more about that here), fermented food in the form of tempeh, and even iodine in the form of dulse (if you hate the fishy taste of seaweed, please don’t fear – you won’t really taste it in here).
I’ve tried several Caesar dressing recipes, and even made one on my blog before. They were all delicious, but I must say this one is the best one I’ve had so far, and I seriously cannot wait for you to try it!
This Caesar salad recipe is literally as easy as dumping a few ingredients into a blender. A few delicious, super health-promoting ingredients, blended together, make the most divine dressing.
Notably, we are using:
White beans, literally packed with calcium, selenium, folate, and iron
Tahini, rich in iron and calcium
Nutritional yeast, abundant in B vitamins
Dulse – our source of iodine, which is so often neglected on a plant-based diet
And lastly, mustard, which is actually in the cruciferous family like kale – packed with cancer-fighting nutrients!
After it’s all blended, you’re going to dump this delicious+mega creamy dressing on a giant bowl of shredded lettuce and kale. This is my kind of bowl of happiness!
You can totally stop there. Or add some croutons! And why not, when they are marinated tempeh croutons that take exactly 5 minutes to make but taste like absolute heaven?
The result is truly a bowl of happiness. A gorgeous, densely nutritious and delicious salad that your mama would be so proud of you for eating! This salad is seriously divine, and might even supply an entire day’s worth of nutrition! (I still need to calculate this, but I bet you it comes pretty close!)
Download your Vegan Salads Guide Printable PDF
Download the awesome printable you can put on your fridge for easy access to the steps required to making the perfect vegan salad, with examples and recipes!
Vegan Caesar Salad Recipe
If you love salads, then I know you will absolutely love this post that will teach you how to make the tastiest+healthiest salads. Check it out here.
And now, for our amazing Caesar salad.
- 1 head romaine lettuce, shredded
- 1 head kale of choice, shredded
- tempeh croutons
Shred a head of romaine lettuce.
De-stem kale, and shred. To de-stem, hold the stem at the top with one hand, and pull the leaves off with the other.
You can also use another head of romaine if you prefer.
Place shredded kale and lettuce in a bowl.
Soak white beans in filtered water overnight.
Rinse and drain white beans.
Place white beans in a pot of boiling water, and cook until soft, about 45 minutes. Feel free to use canned white beans instead of cooking your own. One 15-oz. can of beans equals 1.75 cooked white beans.
Add beans, tahini, lemon juice, apple cider vinegar, nutritional yeast, dulse, mustard, tamari, and filtered water to a high speed blender, and blend until smooth.
Mix lettuce, kale, and dressing, and top with croutons.
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