Shredded Caesar Salad
Print RecipeIngredients
- 3 cups shredded brussels sprouts
- 2 cups stemmed and shredded black kale
- 1 cup shredded red cabbage
- 1 large ripe avocado pitted, peeled and diced
- 2 tablespoons Almond Flour Parm prepped ahead
Creamy Caesar Dressing
- ½ cup raw cashews soaked overnight
- 1 clove garlic
- Juice of ½ lemon
- ⅓ cup water
- 3 tablespoons extra virgin olive oil
- 2 teaspoons caper brine
- 1 tablespoon nutritional yeast
- 1 teaspoon gluten-free tamari
- Sea salt and pepper
- 2 teaspoons capers minced
Instructions
- In a large salad bowl, toss together the brussels sprouts, kale and red cabbage.
- In a high-speed blender combine the cashews, garlic, lemon juice, water, olive oil, caper brine, nutritional yeast, tamari and a pinch each of sea salt and pepper. Blend until smooth and creamy. Stir in the minced capers.
- Drizzle the Creamy Caesar Dressing over the salad and toss until well coated. Scatter the avocado on top, sprinkle with Almond Flour Parm and serve. Salad will keep in an airtight container in the fridge for up to 2 days with the dressing or up to 4 days without the dressing.
Servings: 4