I’m not vegan. Neither is anyone in my family. But when a friend made this for me, I actually preferred it to ‘normal’ Caesar salad.

When I found out it was vegan, I just had to know the recipe. Now, if ever I have a vegan guest, this is my go-to salad to impress!

Category: Lunch

Preparation time: 10 mins

Cooking time: According to quinoa package instructions

Total time: 15 – 20 mins

Servings: 4

Your Ingredients

• 3 garlic cloves
• 1 1/2 tablespoons of nutritional yeast
• 1 tablespoon of hummus
• 1 1/2 tablespoons of Dijon mustard
• Juice of 1 lemon
• 1/4 cup water
• 1 tablespoon of extra virgin olive oil
• 2 teaspoons of soy sauce
• 1/4 teaspoon of cayenne pepper
• 1 bunch of kale
• 1 head of romaine
• 1 cup of cooked quinoa
• 1 avocado

N.B. Use Chef Remi Measuring Cups Set and Chef Remi Measuring Spoons for accurate measuring of ingredients.

How To Make Your Vegan Caesar Salad with Kale:

1. Skin your garlic cloves by crushing them between a chef’s knife blade and a cutting board. Then finely mince.
   
   
   
   
2. In a small bowl, place the garlic, nutritional yeast, hummus and mustard, and mix with a tablespoon until it forms a paste.
   
   
3. Juice your lemon.
   
   
4. Add in the lemon juice, water, olive oil, soy sauce and cayenne pepper to the hummus paste, and whisk well with a small balloon whisk.
   
   
5. Remove the stems and roughly tear the kale with your hands
   
   
   
   
6. Chop the romaine into bite sized strips with a sharp chef’s knife.
   
   
7. Cook the quinoa according to the instructions on the package.
   
   
8. Halve, pit and slice the avocado with an avocado slicer – much less mess and wasted flesh than using a knife.
   
   
9. In your salad bowl / presentation bowl, place the kale, romaine and quinoa.
   
   
10. Drizzle over the dressing and toss well. Top with the sliced avocado.
    
    
11. Serve your salad with serving tongs.

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