The Kale Caesar

I am so hung up on this Kale Caesar and you have got to try it. This recipe is amazing for those trying to get off of dairy, vegans, vegetarians (most regular caesar dressings have anchovies/dairy/eggs) or just your everyday Caesar Salad lover. It’s a quick recipe to make and the dressing keeps well so you can make a batch and keep it in the fridge for easy Caesar access (you’ll thank me later). This recipe takes Caesar Salad from being a psudo-healthy option to being a superfood-packed, nutrient-dense meal.


The biggest secret to a great kale salad is to massage your kale. I knowww at first this sounds ridiculous but bare with me. Raw kale has a natural roughness to it, and this is why a lot of people either don’t enjoy eating it, or it doesn’t sit well with them when they do eat it. Rubbing the kale helps begin to break it down so that it is much easier to digest and much more delicious. It brings out a slightly more sweet flavour and the texture of the leaves greatly improves. You can see the difference in the photo below. (Massaged on the left, unmassaged on the right). Rub the leaves between your fingers with a small amount of oil. Continue to massage until they have a softer texture and a darker colour. 
Give your kale a little love, and it will love you back.

I have provided two different recipes for the dressing. My preference for one or the other changes daily so I wanted you to have them both. The cashew is slightly more creamy, while the tahini has a more bitter, somewhat tangy flavor. Choose the Tahini option if you are making it for a crowd where nut allergies could be a concern.


  • 1 large head kale (any kind)
  • 1/2 cup Turmeric Roasted Chickpeas
  • 1/8 cup capers
  • 1/4 cup raw pumpkin seeds
  • handful chopped sundried tomatoes (optional)


  • 1 cup cashews (unsoaked)
  • 1 tsp miso paste
  • 2 cloves garlic, minced
  • 3/4 cup water
  • Juice from a lemon (add more as desired)
  • 1 tsp Bragg’s Soy Seasoning 
  • 2 tsp olive oil 
  • 2 tsp apple cider vinegar
  • 2 tsp nutritional yeast



  • 1/2 cup tahini
  • 1 tsp miso paste 
  • 2 cloves garlic, minced
  • 3/4 cup water
  • Juice from 1 lemon (add more as desired)
  • 3/4 tsp Bragg’s Soy Seasoning
  • 2 tsp olive oil 
  • 2 tsp apple cider vinegar 
  • 2 tsp nutritional yeast 


  1. Cut out the tough stems of your kale and finely chop. Put a tiny bit of coconut or olive oil on your hands and massage the kale. Rub it until the leaves are darker, and smooth and have lost their gritty texture.
  2. Combine all ingredients of the dressing of your choice in a blender. Blend until smooth. 
  3. Place the massaged kale in a large salad bowl. Toss with desired amount of dressing. Add in Turmeric Roasted Chickpeas, capers, pumpkin seeds and chopped sun-dried tomatoes.
  4. Squeeze with fresh lemon if desired. Mix well and serve.
  5. Feast away.

You will likely have extra dressing leftover. Put it on everything. Dip raw veggies in it. You'll be glad you did.