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Kale Caesar Dressing
1 & 1⁄2 lemons, juiced
1⁄4 cup tahini
2 cloves garlic, finely chopped
Pinch of sea salt
Filtered water, to thin (I used 2-3 tbsp)
1 bunch kale (approx. 6 large stems)
1⁄2 cup raw cashews
2 tbsp hemp hearts
1 apple, thinly sliced
1⁄3 cup pomegranate seeds
2 tbsp dried cranberries
3 dates, pits removed and chopped
Sea salt and pepper, to taste
Dressing: In a small bowl, add lemon juice, tahini, chopped garlic and sea salt. Whisk to combine. Add splashes of water to thin until desired dressing consistency (I used 2-3 tbsp).
Wash kale well. Tear leaves into small bite-sized pieces and place in a large mixing bowl. Discard the stems. Pour dressing over kale leaves and toss to combine.
Roast cashews in saucepan on medium heat, stirring occasionally until cashews are browned, approx. 6-8 minutes. Let cashews cool slightly, then chop and sprinkle over kale salad. Add hemp hearts and toss to combine.
Transfer salad to a serving bowl and top with sliced apple, pomegranate seeds, cranberries and chopped dates. Season with salt and pepper and serve.