Kale Salad

kale & goat cheese salad


refreshing kale salad with goat cheese & creamy caesar dressing

INGREDIENTS


CAESAR DRESSING

  • Spero® Sunflower® 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® Sunflower® Cheese: 1 tub,  The Goat :D
  • WHITE BEANS: ¼ cup, cooked or canned
  • RADISH: 1, finely sliced
  • RED ONION: 2 tbsp, finely sliced
  • VEGAN "CHICKEN" PIECES: ½ cup, we recommend Gardein
  • AVOCADO: ½
  • HEMP SEEDS: 2 tbsp

DO ITTT


CAESAR DRESSING

  1. PLACE Spero® Sunflower® Cheese & Caesar dressing ingredients in a blender & purée until smooth. 
  2. ADD water as desired. 

VEGAN "CHICKEN"

  1. HEAT 1 tbsp of olive oil in a medium sauté pan & add the “chicken” pieces to the pan. 
  2. SAUTÉ on low heat for 5-7 min. or until the pieces are browned. 
  3. COOL slightly, then shred them into smaller pieces for the salad. 

KALE SALAD

  1. DE-STEM the kale & wash the leaves. 
  2. CUT kale into thin strips & transfer to a large mixing bowl. 
  3. DRESS generously with as much Caesar dressing as desired & divide into 2 bowls. 
  4. TOP with dollops of the The Goat, white beans, radish, red onion, cooked vegan chicken, & avocado slices. 
  5. SPRINKLE hemp seeds on top & serve!

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