vegan kale ceasar salad with garlic crutons
Recipe type: Main
Cuisine: Vegan
  • For the dressing:
  • ¼ cup tahini
  • ¼ cup + 1 tablespoon water (more if needed to thin out dressing)
  • 1 garlic clove, minced
  • 1 tablespoon nutritional yeast
  • 2 teaspoons dijon mustard
  • ½ lemon, juiced
  • sea salt and pepper to taste
  • For the garlic croutons:
  • ½ whole wheat baguette, cut into ½ inch cubes
  • ¼ cup extra virgin olive oil
  • 1 garlic clove, minced
  • sea salt
  • For the salad:
  • 1 bunch of Red Russian kale, coarsely chopped
  1. In a food processor, blend all ingredients together until creamy and set aside. (you can whisk together as well, using a food processor or blender is just quicker!)
  2. To make croutons: Preheat oven to 350 degrees. In a small saucepan, heat olive oil over medium-low heat and add garlic. Sauté until fragrant, around 3-5 minutes. Place cubed bread in a bowl, drizzle with olive oil and garlic, add sea salt to taste, toss to coat and transfer to a baking sheet lined with parchment paper. Cook for 15-20 minutes or until golden and crispy. Set aside to cool.
  3. Add dressing to chopped kale, toss to coat. Top with croutons and enjoy!
Recipe by BeginWithin Nutrition at
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