Vegan Caesar Salad
30 mins
Nutritional Information
4 servings
Ingredients
For the Salad Base:
2 large romaine lettuce heads, chopped (400g)
1 cup cherry tomatoes, halved (150g)
2 cups sourdough bread cubes (120g)
2 tbsp olive oil for croutons (30ml)
1/4 tsp garlic powder
1/4 tsp dried herbs
For the Vegan Caesar Dressing:
120g silken tofu
2 tbsp nutritional yeast (14g)
2 tbsp capers (30g)
2 garlic cloves (6g)
1 tbsp Dijon mustard (15g)
2 tbsp lemon juice (30ml)
1 tbsp olive oil (15ml)
1 tsp maple syrup (7g)
1/2 tsp black pepper
1/4 tsp sea salt
Optional Chicken Add-on: (NON-VEGAN)
400g chicken breast
1 tbsp olive oil (15ml)
1 tsp dried herbs
1/4 tsp garlic powder
Pinch of salt and pepper
Micronutrient Information
Energy
Protein
Fat
Saturated Fat
Carbohydrates
Sugar
Fibre
Method
Total
880 kcal
32 g
48 g
7 g
88 g
12 g
16 g
Step 1 - Preheat oven to 180°C (350°F)
Step 2 - Toss bread cubes with olive oil, garlic powder, and dried herbs
Step 3 - Spread on a baking tray and bake for 10 minutes until golden, turning halfway
Step 4 - For the dressing, blend all dressing ingredients until smooth
Step 5 - Wash and chop romaine lettuce into bite-sized pieces
Step 6 - Halve cherry tomatoes
Step 7 - In a large bowl, combine lettuce and tomatoes
Step 8 - Add croutons and toss with the desired amount of dressing
Step 9 - Season with extra black pepper if desired
Optional Chicken Steps:
Step 10 - Season chicken with herbs, garlic powder, salt, and pepper
Step 11 - Heat olive oil in a pan over medium heat
Step 12 - Cook chicken for 12-15 minutes each side until cooked through
Step 13 - Rest for 5 minutes, then slice and serve on top of salad