Gluten & Dairy Free
Kale Caesar Salad

• 1/2 cup cashews, soaked in hot water for at least 1 hour (or sub with 1/4 cup cashew butter
• 2 tbsp extra virgin olive oil
• 1 Tbsp apple cider vinegar
• 2 Tbsp Nutritional Yeast
• 1/4 a lemon, juiced (about 1-1.5 tbsp)
• 1 large clove of garlic minced finely (or 1/2 tsp garlic powder)
• 1 tsp mustard
• 1 tbsp capers
• 1/4 cup water (or more as needed to thin the dressing)
• salt & pepper to taste
• chili flakes to taste (optional)

Salad

• 6 cups kale chopped
• 1 tbsp olive oil
• 2 grilled chicken breast (simply seasoned with salt, pepper, and garlic powder)
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• salt to taste
• 2 handfuls of The Whole Kitchen sourdough gluten-free croutons
• Dairy-free parmesan sprinkle (optional)

Instructions:

1. Soak your cashews.  
2. De-rib your kale and chop it into thin ribbons and place in a large bowl.   massaging with about 1 Tbsp olive oil and salt for about 2 minutes. 
3. For the dressing - combine all ingredients in a high-speed blender.   Add more water if needed to reach your desired consistency.
4. Mix all your salad with your dressing (you shouldn't need to use it all.), divide into two dishes, top with grilled chicken, and croutons.
5. Drizzle more dressing, sprinkle with dairy-free parmesan if desired, and serve.