Summer Kale Caesar Salad with Corn and Tomato (Edit recipe)

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Maybe it’s just me, but I used to stay inside the box when it’s come to caesar salads. My variations would play around with the type of greens or the dressing. I don’t want to knock the classic, but why can’t we branch out from it? Why it is so often just served with greens and no other veggies? Why not add in some other ingredients or flavors that work well with a creamy dressing? This Summer Kale Caesar Salad with Corn & Tomato shouts it loud and clear: we should be thinking outside the box.

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PREP TIME

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COOK TIME

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INGREDIENTS

Serves: 2-4

Ingredients

1 bunch Lacinato Kale, stem removed and julienned
1 cup Tomato, halved (baby tomatoes)
2 Corn, husked
1/4 cup Corn Nuts, chopped

Cashew Caesar Dressing

3/4 cup Raw Cashews
1 tsp Coarse-Dijon Mustard (Noble Made)
1 Tbsp Miso Sauce, (white miso)
1 pinch Black Pepper
1 whole Lemon, juiced
1 clove Garlic
1/2 cup Water

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place cashews in almost boiling water and let sit to soak for at least 30 minutes. This helps blend the cashews so they are super creamy!
Drain and rinse cashews. Place everything in a blender and blend until completely smooth. Store in airtight container in fridge for a week- the dressing will thicken up in the fridge but just add a bit of water to thin it out.

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This is our estimate based on online research.
Calories:	457
Fat:	25 g
Carbohydrates:	46 g
Protein:	12 g
Cholesterol:	0 g
Sodium:	578 mg
Fiber:	6 g
Sugars:	10 g
Calculated for total recipe.