Loaded Caesar Salad

A salad that's more than just a salad.
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This recipe was made by our friend Lindsey Baruch, a Los Angeles based food photographer, recipe developer, food stylist + social media manager. She loves to share her travels, new recipes and restaurants on her Instagram page @lindseyeatsla. Outside of food, Lindsey participates in weekly kundalini yoga and loves going to electronic music concerts which you can find her sharing on her stories along with step by step recipes of what she's making for dinner. 

Yes, we've all had a good Caesar salad but have you ever mastered it yourself? This recipe boasts a hearty twist on a classic making it more of a main event than just a side salad. If you want to keep it simple, leave out the extras and just enjoy the dressing, lettuce and croutons.

INGREDIENTS

Vegan Caesar Dressing

  • 2 tablespoons dijon mustard
  • 2 teaspoons nutritional yeast
  • 1 tsp salt
  • 1 tsp garlic powder
  • 3/4 teaspoon caper juice
  • Juice of 1 lemon
  • 2 teaspoons tamari or coconut aminos
  • 4 tablespoons vegan mayo
  • 1/8 cup Unsweetened Almondmilk
  • 1/6 cup olive oil

For the Salad

  • 1⁄2 cup chickpea or gluten free fusilli pasta
  • 2-3 cups of romaine/butter lettuce
  • 1/2 cup sliced tomatoes
  • 1 avocado, sliced
  • Garnish with more nutritional yeast, fresh dill and cracked black pepper
  • Croutons of your choice

METHOD

Start to make your dressing by mixing all your ingredients above; mustard, yeast, salt, garlic, caper juice, lemon juice, coconut aminos, mayo, almond milk and olive oil. Set aside while you prep your salad ingredients.

Wash your lettuce, slice your avocado and tomatoes and cook your pasta accordingly to the package instructions, rinse and cool.

Assemble your salad with all of the ingredients, mix in your cold pasta, croutons and dressing. Serve immediately and enjoy!