So, we all love Caesar Salad, at least I know that I do. After all when we are faced with a menu full of pastas, burgers, and fried food, a salad may seem like a healthier choice. What can possible go wrong? Well, over 1,000 calories can go wrong actually! Commercially available Caesar salad is extremely high in calories, heavy on the stomach, and really not healthy at all. That creamy rich dressing comes with zero veggies except for the lettuce and can have more calories than a burger. Yep! You heard that right.
This made me develop a Caesar salad dressing that is both delicious and nutrient rich. It is husband approved, dummy proof, and I promise you it won’t disappoint you. The best part is, you can store it in the fridge and just use whenever you like. It uses the creaminess of cashews in place of the cheese and egg yolk, adding it some good fats for a healthy heart, lowered blood pressure, healthy hairs, healthy bones, and weight loss. Another one of my favorite ingredients is the raw garlic. Garlic is one of the most powerful anticancer foods out there. However, it is extremely sensitive to heat and if you think about it, most of the time we eat garlic it is cooked and all these amazing properties are compromised. Dressings like this one gives us the chance to introduce raw garlic in out diet and enjoy the whole umbrella of benefits… without the nasty breath.
For the purpose of this recipe I included wild caught salmon. However, it is also delicious with shrimp, grilled chicken, or roasted chickpeas if you are vegan.
- 8 oz of wild caught salmon
- 1 bunch of lucinato kale, destemmed and chopped
- 1 bunch of romaine lettuce, chopped
- ½ cup raw cashews, soaked overnight or al least 4 hours
- ¼ cup water
- 2 tablespoons extra-virgin olive oil
- Juice of 1 lemon (about 1 tb) plus another ½ lemon
- ½ tablespoon Dijon mustard
- 2 garlic cloves
- ½ tablespoon low sodium Worcestershire sauce
- 2 teaspoons capers
- Himalayan salt and black pepper to taste
- Soak cashews overnight or at least for 4 hours. Drain and rinse them.
- Preheat oven to 350 F
- Simply sprinkle Himalayan salt, black pepper, and olive oil on the salmon fillet and place in the oven for 20 Minutes (15 minutes if it’s a thin fillet)
- Remove stem from the lucinato kale as shown in the picture above
- Add all the dressing ingredients (soaked cashews, water, olive oil, lemon juice, Dijon mustard, garlic clove, Worcestershire sauce, capers, Himalayan salt and black pepper) in the blender and blend until smooth.
- After the kale has been destemmed and chopped, massage it with the juice of ½ lemon until the cell wall is broken and the kale is less tough.
- Mix the kale with the chopped romaine lettuce, creamy dressing, and baked salmon.
- Enjoy!
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