Ingredients you need to make a Caesar Salad
Romaine lettuce: I prefer to cut the fresh romaine lettuce right when I make the salad, instead of buying pre-cut. Romaine lettuce is crisp and crunchy with a mild and slightly bitter taste. It is low in sodium and fiber, but is packed with minerals such as magnesium and potassium, and also with vitamins K and C.
For the crunch, make coconut “bacon”. Coconut is great to boost the immune system. It’s a good source for fiber, and fiber is great for weight loss and your digestive health. Coconut is also great for the skin, so it’s no wonder so many natural products for skin are made with coconut. Also, it’s vegan! No need for real animal products.
How do I make the Caesar Dressing
This is not your traditional caesar dressing! This version still has the taste and creaminess that you would expect, but it’s made with gluten-, dairy-, and nut- free ingredients that you may actually already have on hand! It’s made without Dijon mustard and the nutritional yeast that you may find in other dressings. I hope you love this recipe!
You will need:
Water:To make the dressing loose and creamy.
Oil: Extra virgin olive oil works best.
Celery: Look for firm roots that are not soft and spongy when buying celery.
Lemon: Just the juice for a citrus kick.
Tamari: Which is basically soy sauce, but gluten-free.
Chickpea miso: This is made from garbanzo beans, it’s low in salt and can be found near the dairy aisle in most grocery stores.
Honey: To add a hint of sweetness.
Garlic: Added for flavor and great for health.
Dulse Flakes: If you are not familiar with dulse flakes, it’s a type of seaweed. They are harvested in the Atlantic and sun-dried, then crushed into flakes. They are great for thyroid health since they are packed with iodine.
Combine the salad dressing ingredients together in a blender or food processor, and blend until smooth and creamy.
How to make Caesar Salad with an Easy Caesar Dressing
Steps
For coconut bacon- In a medium sized bowl whisk together avocado oil, tamari, smoked paprika, apple cider vinegar, maple syrup and sea salt and toss together with coconut flakes.
Preheat oven to 325°F and line a baking sheet with parchment paper. Spread coconut mixture out evenly on lined baking sheet and bake for 10-13 minutes until coconut starts to crisp up. Remove from oven and allow to cool.
Add all salad dressing ingredients to a blender and blend until smooth and creamy.
Toss desired amount of dressing with chopped romaine. You can add extra dressing to individual bowls.
Serve topped with coconut bacon and an extra squeeze of lemon if desired.
Ingredients
- 1 head romaine lettuce, chopped
- ½ cup water
- ½ cup olive oil
- 2 ribs celery, chopped
- ½ lemon, juiced
- 3 Tbsp tamari, wheat free
- 2 Tbsp chickpea miso, or mellow miso
- 1 Tbsp honey
- 1 Tbsp dulse flakes
- 1 clove garlic, minced
- 2½ cups coconut flakes, large, unsweetened
- 2 Tbsp avocado oil
- 4 Tbsp tamari, or soy suace
- 2 tsp smoked paprika
- 3 tsp apple cider vinegar
- 1 Tbsp maple syrup
- ¼ tsp sea salt
Instructions
For coconut bacon- In a medium sized bowl whisk together avocado oil, tamari, smoked paprika, apple cider vinegar, maple syrup and sea salt and toss together with coconut flakes.
Preheat oven to 325°F and line a baking sheet with parchment paper. Spread coconut mixture out evenly on lined baking sheet and bake for 10-13 minutes until coconut starts to crisp up. Remove from oven and allow to cool.
Add all salad dressing ingredients to a blender and blend until smooth and creamy.
Toss desired amount of dressing with chopped romaine. You can add extra dressing to individual bowls.
Serve topped with coconut bacon and an extra squeeze of lemon if desired.
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