Ingredients
Scale
Salad
- 4 cups romaine hearts, chopped into bite size pieces
- 2 cups baby kale, finely chopped
- 1 cup raw corn (about 2 ears)
- Nasturtium flowers for garnish (optional)
Caesar Dressing
- ½ cup raw pumpkin seeds, soaked overnight for easier digestion
- 1 tablespoon tahini
- ¼ cup olive oil
- 2 tablespoons nutritional yeast
- ¼ cup fresh lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon Celtic sea salt
- ½ teaspoon freshly ground black pepper
- 1/3 -2/3 cup water
Instructions
- In a bowl toss romaine and baby kale.
- Cut kernels off the cob with a knife; To cut the kernels off the cob without making a mess it is best to cut them right into the bowl, so the kernels don’t get all over the counter. Stand the corn cob in the bowl and cut off the kernels right into the salad.
- Prepare the dressing: Place raw pumpkin seeds, tahini, oil, nutritional yeast, lemon juice, apple cider vinegar, salt, pepper and 1/3 cup water into a blender with the pumpkin seeds on the bottom (it makes it easier to blend).
- Pulse on low a few times, then blend on high 1 minute until smooth. Add more water if necessary to get a pourable consistency.
- Toss the salad with enough dressing to coat the greens and corn. Serve the extra dressing on the side.
- If you want to eat the salad over 2 days, store dressing separately from the greens in the refrigerator.
Notes
Top with grilled salmon, chicken, or turkey for extra protein.
Nutrition information is for 1 entree size serving.
- Prep Time: 20
- Category: Paleo, Vegan, Gluten Free