Kale Caesar Salad with Chia Cornbread Croutons

  • Serves 4-6
  • Easy

This recipe is gluten free With its ultra-high concentrations of nutrients across the board, Kale has been deemed King for quite some time now in the wellness world. But eating a plain salad over and over can get your taste buds less than excited. This Kale Caesar Salad adds in the magic of Chia Cornbread…

This recipe is gluten free

With its ultra-high concentrations of nutrients across the board, Kale has been deemed King for quite some time now in the wellness world. But eating a plain salad over and over can get your taste buds less than excited. This Kale Caesar Salad adds in the magic of Chia Cornbread Croutons for a salad with an unexpected twist. We can’t think of a better companion to a juicy, hearty lasagna!

2 bunches curly kale, stems removed and torn into bite-sized pieces
1 avocado, cubed (optional)

Vegan Caesar Dressing:
½ cup cashews, pre-soaked
½ cup water
2 T. olive oil
1 T. tamari
1 T. lemon juice
1 T. stone ground mustard
1-2 cloves garlic
1 T. capers
1 date

Add all ingredients to a Vitamix or small high-powered blender, and blend until smooth.

Chia Cornbread Croutons:
1 ½ cups cornmeal
2 T. chia seeds, soaked in ¼ cup water for 30 min
1 cup non-dairy milk
2 T. coconut oil, melted
3 T. honey
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. baking powder
1 tsp. sea salt

Salad Assembly:
Pour dressing over kale, and massage for 2-3 minutes to soften and break down the kale slightly. Add in croutons and cubed avocado and toss thoroughly. Serve and enjoy.

  1. Pre-heat oven to 400 degrees.
  2. Whisk all wet ingredients together in a mixing bowl, and then stir in the dry ingredients.
  3. Grease a 9”x13” glass baking dish with coconut oil, or line with parchment paper.
  4. Pour in batter, and bake for 15-17 minutes.
  5. Remove and let cool.
  6. When the cornbread has cooled, remove from the baking dish and cut into bite-sized squares.
  7. Toast the squares on high in the toaster oven, or in the oven under the broiler for a couple of minutes until they get slightly browned and crispy on the outside.

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