Who would have thought that with a bundles of fresh kale, some pecans and just a handful of other ingredients you can have a savory, satisfying Caesar Salad that’s packed with nutrition and flavor and free of dairy and eggs!
Just a general overview of the many benefits of this salad:
Kale – High in vitamins A, K and C, high chlorophyll content, high in glucosinolates, cancer-fighter, anti-oxidant rich, .
Lemons – High in vitamin C, potassium which stimulates brain and nerve function, aids in digestion. The acidity of the lemons helps neutralize the pungent quality of the garlic.
Garlic – Contains powerful chemical allicin which serves as an antibiotic and potent agent helps the body inhibit the ability of germs to grow and reproduce.
Pecans – Rich in magnesium, known for its anti-inflammatory benefits. Can help reduce blood pressure, stroke risk and have anti-cancer properties.
Nutritional Yeast – Great source of vitamin B12, offers a yummy, cheesy flavor.
Recipe by Laura A. Bushey, MAT, Certified Health Educator and Personal Holistic Chef with Kitchen of Life. For more about Laura click here.
Who would have thought that with a bundles of fresh kale, some pecans and just a handful of other ingredients you can have a savory, satisfying Caesar Salad that's packed with nutrition and flavor and free of dairy and eggs!
- 1 bunch kale
- 1 cup raw pecans
- 4-5 cloves garlic
- 1 whole lemon juiced
- 4 Tbs nutritional yeast
- 2-4 Tbs olive oil enough to coat
- Himalayan or sea salt to taste
- pepper to taste
- Preheat the oven to 350 degrees. Spread your pecans on a cookie sheet. Roast in the oven for 10-20 minutes, checking regularly after 10 minutes.
- Wash and de-stem, and chop your kale into bite sized pieces.
- Juice your lemon - you should have ~ 1/4 to 1/2 cup of juice total. Strain to remove seeds.
- Crush 4-5 fresh garlic cloves.
- Pour the lemon juice over the garlic to neutralize the pungent quality of the fresh-garlic. Your pecans should be done about now.
- Pulse the pecans in a small food processor until small crumbs form. Be careful not to overprocess or you'll end up separating the oil from the nut meat.
- Add 4 Tbs Nutritional Yeast and pulse again to combine.
- Drizzle the olive oil over the kale and massage to coat the leaves. Add a little extra kale at this point, if desired.
- Add the lemon juice and garlic mixture. You may not need it all - start with adding half and then taste and add the rest as needed. Toss to coat.
- Add your pecan parmesan crumbles and toss.
- Add salt and pepper to taste or any other mix-ins you prefer.