Quick + Easy Vegan Brassica Caesar Salad

I know you’re all too familiar with Caesar, but Brassica-whattt???

Brassica literally just refers to the cabbage family of veggies (cauliflower,  kale, cabbage, arugula, Brussel sprouts, etc) also called cruciferous vegetables. It may sound fancy but believe me – this is one of my quickest, easiest recipes to date!

Why did I change up the lettuce component here?? Well, we’ve all eaten our fair share of romaine and though I won’t call it “bad” – I  also wouldn’t say it’s the most exciting, nutritious salad green out there. Ya feel me??

For a heartier more textured salad, a combo of kale, brussels, and arugula is one that cannot be beat. It’s a nutrtitional powerhouse! The perfect foundation for a salty, creamy dressing, IMO 😉

Speaking of Caesar dressing: This one is far from classic in the ingredient list. However, the consistency, color, and flavor are strangely similar to the original! I provided recipes for a yogurt and hummus version for the sake of convenience. Both are delish and will forever change your salad game!

All that’s missing are the croutons that make Caesar so memorable. For an effortless and nutritious option, I chose sprouted bread crisps by Angelic Bakehouse. They’re the cutest little mini flatbreads with flakes of sea salt – a sophisticated/healthy crouton essentially!

Quick + Easy Vegan Brassica Caesar Salad

Ingredients: 

1 small bunch organic kale, washed, dried and thinly sliced

4-6 Brussel sprouts, washed, dried and thinly sliced

2 handfuls baby arugula

Angelic Bakehouse Sea Salt Bread Crisps

Optional: Follow Your Heart or Violife vegan Parmesan

Yogurt dressing:

1/2 c kite hill unsweetened plain yogurt 

2-3 cloves roasted garlic

1 tbsp lemon juice

1-2 tsp nutritional yeast powder

Generous pinch sea salt and black pepper

Hummus dressing:

1/4 c plain or roasted garlic hummus

3 tbsp water

1-2 cloves roasted garlic

1 tbsp lemon juice

1-2 tsp nutritional yeast powder

Generous pinch sea salt and black pepper

Method:

Toss the greens together in a large bowl.

Finely mince the garlic. Add the remaining dressing ingredients to a bowl with the garlic and whisk til smooth.

Toss the dressing with the greens and massage with your hands so that the kale is well-coated and begins to soften. 

Serve immediately or refrigerate for up 48 hours

Top with Angelic Bakehouse Sea Salt Bread Crisps and vegan Parmesan (if using) just prior to serving.

Tip: great with roasted tofu, tempeh, or salmon on top for protein!