Seasonal Caesar Salad by Married to Health

Vegan/Plant-Based (4 Medium Salad Bowl- Sized Servings)

Ingredients:

For the Salad-

• 1 Pound Kale
• 1 cup Romaine
• 1 cup Arugula
• 1 cup Spinach
• 1 cup Red leaf lettuce
• ½ cup Broccoli, chopped
• 1 Medium/ Large Carrot
• 1 cup/ 1 12 oz. can Hearts of palm
• 1 Medium Avocado

• ¾ cup Soaked Cashews (if you do not have any pre-soaked, can boil them for 30 minutes on low heat)
• 1 ¼ cup Filtered Water
• 2 Tbsp Kelp Flakes
• 2 tsp Dijon mustard
• ¼ cup Nutritional Yeast
• 1 ½ Tbsp Vegan Worcestershire sauce
• ½ tsp Garlic Powder
• 1 Small Clove Garlic
• 1 Tbsp Lemon Juice
• 1 Tbsp Ground Olives or Capers
• ½ tsp Himalayan salt (add more to taste)

For the Garnish-

• ¾ cup The Good Bean Roasted Chickpeas
• ¼ cup Almond parmesan (Parma Zaan Brand or homemade blend of ½ cup raw almonds, 2 Tbsp nutritional yeast, ½ tsp himalayan salt, and 1 tsp garlic powder)
• 3 Tbsp Hemp seeds

Directions:

1. In a medium bowl, massage washed kale with avocado for 2 minutes, or until softened
2. Add in spinach, romaine, red leaf lettuce, and arugula
3. Chop broccoli and hearts of palm
4. With a peeler or grater, make carrot ribbons or shreds
5. Blend dressing ingredients in a blender
6. Add all ingredients to the greens bowl and add dressing. Garnish with roasted chickpeas, hemp seeds, and almond parmesan and enjoy!