vegan work lunch recipe: Kale Caesar Salad with Oil-Free Croutons

Kale Caesar Salad with Oil-Free Croutons

Total Time 15 minutes


For the salad

  • 1 bunch of curly kale or about 4-7 cups of roughly chopped curly kale
  • Black pepper

For the Caesar dressing

  • 2 tablespoons hemp seeds
  • ΒΌ cup water
  • 2 tablespoons nutritional yeast
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic peeled
  • 1 tablespoons capers
  • 1 cup zucchini
  • 1 tablespoon Tamari


For the oil-free croutons

  • Pre-heat the oven to 400F. Cut your tortillas into medium-sized pieces (the same doesn't matter, this is just so that it's easy to tear up later).
  • Bake at 400F on a parchment-lined baking sheet for 10 minutes, then broil on high for another 3 minutes, watching that they don't burn.
  • They should be crispy and golden brown when they are ready.

For the Caesar dressing

  • Blend in a high speed blender until completely smooth.

For the salad

  • Tear kale off of the stems, and roughly chop. Use a tiny pinch of sea salt to massage the kale vigorously, until it starts to release some liquid and turns brighter green (about 5 minutes).


  • Add kale leaves to a bowl, top with the dressing, and tear up some croutons on top. Top with ground black pepper.