Kale Caesar Salad with Toasted Seeds

• 1 large bunch kale, destemmed and chopped
• 1/4 cup sunflower seeds
• 2 tablespoons pumpkin seeds
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1/2 cup mayonnaise (use vegan for dairy-free)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: anchovies for traditional Caesar flavor

Steps

1. 1 Preheat a small skillet over medium heat. Add sunflower and pumpkin seeds, toasting until golden, about 3-4 minutes.
2. 2 In a large bowl, massage the kale with a drizzle of olive oil and a pinch of salt for 2 minutes to soften.
3. 3 In a separate bowl, whisk together lemon juice, Dijon mustard, and garlic. Slowly whisk in mayonnaise and olive oil until creamy.
4. 4 Toss kale with enough dressing to coat, then sprinkle with Parmesan and toasted seeds.
5. 5 Taste and adjust seasoning with salt and pepper.
6. 6 Serve immediately for best texture.

Equipment

• Large mixing bowl
• Whisk
• Skillet

Variations

• Add crispy pancetta for a smoky twist.
• Include avocado slices for extra creaminess.

Substitutions

• Substitute kale with spinach or arugula for a milder flavor.
• Use tahini instead of mayonnaise for a nuttier dressing.

Pairings

• Grilled shrimp
• Warm pita bread

Nutrition

Tips

• Toasting the seeds adds a delightful crunch, but watch them closely to avoid burning.
• For a vegan version, substitute the Parmesan with a vegan alternative and use vegan mayo.

Storage

Store in an airtight container in the fridge for up to 2 days. Dress just before serving to prevent kale from getting soggy.

Freezing: This salad does not freeze well due to the fresh greens and creamy dressing.

Serving Suggestions

• Pair with grilled chicken for a heartier meal.
• Serve alongside crusty bread for a satisfying lunch.

FAQ