Raw Vegan Caesar Salad

This is my new favorite Spring food obsession! Serve with crispy chickpeas or tofu to make a light meal of this tasty salad. 

 

Ingredients:

1-2 heads of romaine lettuce, washed and sliced into 1” ribbons (OR 1 head romaine and 1 bunch of kale, washed and sliced into 1” ribbons)

fresh lemon juice from 2-4 lemons (up to ⅔ cup)

¼ cup extra virgin olive oil

1/4 cup water (or a few TBSP more for thinning the dressing)

¼ teaspoon sea salt

1 ½ tablespoons dijon mustard

2 tablespoons ground flax seeds (I prefer Bob’s Red Mill golden flax meal)

½ cup raw cashews, soaked in water for 15-30 minutes, then drained

2-3 large cloves of garlic

Sea salt and freshly ground pepper

 

Directions:

Toss washed/dried lettuce and kale in a bowl and set aside.

Add all remaining ingredients to a food processor or blender and blend until smooth. Add more water if the mixture is too thick.

Toss lettuce with about 1/2 cup of dressing with salt and pepper (to taste)

Store dressing in an airtight container in the fridge for up to 7 days.

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