Vegan Kale Caesar Salad with Lentils
- For the salad:
- 6 cups finely chopped kale
- 1 large carrot or 2 medium, peeled, Blade D, noodles trimmed
- 1 cup cooked lentils of choice I used brown
- ½ cup pomegranate arils
- 2 avocadoes peeled, pitted, sliced
- For the Caesar dressing:
- ¼ cup raw cashews soaked overnight or at least for 2 hours
- ¼ cup unsweetened plain almond milk
- 1 large clove garlic sliced
- ½ tablespoon freshly squeezed lemon juice
- ½ teaspoon Dijon mustard
- salt and pepper
Make the dressing. Drain and rinse the cashews. Place into a high speed blender along with the almond milk, garlic, lemon juice, and Dijon mustard. Season with salt and pepper. Blend until smooth.
Pour 1/3 cup of the dressing into a large bowl. Reserve the rest in the refrigerator for up to 1 week (you’re going to want to use it again and again!) Add the kale and carrot noodles. Using your hands or tongs, toss together to coat the kale and carrots completely. I like to massage the kale a bit to soften it. Divide the salad into bowls and top each with lentils, pomegranates, and avocado and an extra drizzle of dressing, if you’d like. Serve.