Kale salad w ‘ceasar’ style dressing

Please enter this blog post with an open mind.

This isn’t your regular iceberg lettuce, bacon, oil laden crouton, poached egg kinda salad but it is a much healthier, totally delicious vegan version that I think you might quite like! This recipe is more of a guideline as I tend to cook without recipes. Find what works for you and throw it in.

Don’t knock it till you try it, right?


Kale Ceasar Salad

serves 2


for salad
Half a bunch of kale, finely chopped
lettuce/baby spinach, if you wish to bulk it out further
Roasted sweet potato, optional
2 slices of rye sourdough, toasted and chopped

Smoky mushroom ‘bacon’
5 large button mushrooms, finely chopped
1 tbsp rice bran oil
2 tbsp soy sauce
1/2 teaspoon smoked paprika
1 tbsp maple syrup

‘ceasar’ dressing
1/2 cup almonds, soaked in water for at least 1 hour, drained
1/2 cup water, more or less to thicken/thin
1/2 lemon juiced
1 tbsp dijon mustard
pinch of salt and pepper
1 medjool date (or maple syrup, or omit)
1 tbsp apple cider vinegar


  1. For the dressing, add all the ingredients into a high speed blender and blend until smooth. Set aside.
  2. For the salad. If you like kale raw, by all means leave it raw. I prefer mine cooked. You can steam it (I find this adds to much water to the kale) so my favourite way is to heat half a tbsp of rice bran oil in a non stick pan and sauté until slightly charred and crispy. Remove from pan and put it in a large mixed bowl.
  3. Using the same pan for the kale, make the mushroom bacon. Heat the oil on a medium heat and add the mushrooms. Add the soy, paprika and maple syrup and sauté the mushrooms until all the liquid is absorbed. Set aside.
  4. Add as much of the dressing as you like to the kale in the bowl, and toss to coat the leaves.
  5. Grab two pretty bowls and divide the dressed kale up, top with the roast sweet potato (if using), mushroom bacon and rye sourdough toasts. Drizzle with a bit more dressing if you desire. Enjoy!



  • You could make tofu bacon (by simple slicing tofu finely and preparing the same way as the mushrooms) or some people even make rice paper bacon. Look it up..
  • The dressing will keep in the fridge for 3 days. It would be nice on most salads or it is good drizzling sauce for roast veggies too!




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