Summer Kale Caesar Salad with Corn and Tomato
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.
Difficulty:
Easy
Show nutritional information
| 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. | |
Serves: 2-4
Ingredients
- 1 bunch1 bunch1 bunch Lacinato Kale, stem removed and julienned
- 1 cup1 cup1 cup Tomato, halved (baby tomatoes)
- 222 Corn, husked
- 1/4 cup1/4 cup1/4 cup Corn Nuts, chopped
- 3/4 cup3/4 cup3/4 cup Raw Cashews
- 1 tsp1 tsp1 tsp Coarse-Dijon Mustard (Noble Made)
- 1 Tbsp1 Tbsp1 Tbsp Miso Sauce, (white miso)
- 1 pinch1 pinch1 pinch Black Pepper
- 1 whole1 whole1 whole Lemon, juiced
- 1 clove1 clove1 clove Garlic
- 1/2 cup1/2 cup1/2 cup Water
Cashew Caesar Dressing
Process
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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