Kale Salad
kale & goat cheese salad
refreshing kale salad with goat cheese & creamy caesar dressing
INGREDIENTS
CAESAR DRESSING
- Spero Sunflower Cream Cheese: ½ cup, The Original :D
- LEMON JUICE: from 1 lemon
- GARLIC POWDER: 1 tsp
- CAPERS: 2 tsp
- MUSTARD: 2 tsp
- SEA SALT: ½ tsp
- WATER: ½ cup, + more as desired
- BLACK PEPPER: to taste
Kale and Goat Cheese Salad
- KALE: ½ bunch
- Spero Alternative Goat Cheese : 1 tub, The Goat :D
- WHITE BEANS: ¼ cup, cooked or canned
- RADISH: 1, finely sliced
- RED ONION: 2 tbsp, finely sliced
- PLANT-BASED "CHICKEN" PIECES: ½ cup, we recommend Gardein
- AVOCADO: ½
- HEMP SEEDS: 2 tbsp
DO ITTT
CAESAR DRESSING
- PLACE Spero Sunflower Cream Cheese & Caesar dressing ingredients in a blender & purée until smooth.
- ADD water as desired.
PLANT-BASED CHICKEN
- HEAT 1 tbsp of olive oil in a medium sauté pan & add the plant-based chicken pieces to the pan.
- SAUTÉ on low heat for 5-7 min. or until the pieces are browned.
- COOL slightly, then shred them into smaller pieces for the salad.
KALE SALAD
- DE-STEM the kale & wash the leaves.
- CUT kale into thin strips & transfer to a large mixing bowl.
- DRESS generously with as much Caesar dressing as desired & divide into 2 bowls.
- TOP with dollops of the The Goat, white beans, radish, red onion, cooked plant-based chicken, & avocado slices.
- SPRINKLE hemp seeds on top & serve!