Spring Salad with Vegan Caesar Dressing
Enjoy the flavors of spring with this uplifting and healthy spring salad with vegan Caesar dressing!
Equipment
- measuring cups
- measuring spoons
- cutting board
- sharp knife
- blender or food processor
- large bowl
Ingredients
Vegan Caesar dressing ingredients
- 4 ounces silken tofu drained (about ¼ of a standard package)
- 3 tablespoons freshly squeezed lemon juice (juice of approximately 1 medium lemon)
- 3 tablespoons water plus more if a thinner consistency is desired
- 2 tablespoons nutritional yeast
- 1 to 1½ tablespoons Dijon mustard
- 1 tablespoon white miso paste
- ½ teaspoon garlic powder
- ¼ teaspoon ground white pepper or freshly cracked black pepper to taste
Spring salad ingredients
- 5 to 6 ounces mixed greens
- 1 15-ounce can chickpeas drained and rinsed
- 1 cup peas
- 1 cup celery thinly sliced or finely diced (about 2 large stalks)
- ¾ cup carrots thinly sliced or finely diced (about 2 medium carrots)
- ⅓ cup raw sunflower kernels
- 2 teaspoons capers
- ¼ cup fresh dill leaves
Instructions
- Make the vegan Caesar dressing: Add the dressing ingredients to a high-speed blender or food processor. Pulse until combined and the dressing has a smooth consistency. If you prefer a thinner dressing, add additional water in 1-teaspoon increments, tasting as you go, until you reach your desired flavor and consistency.
- Assemble the salad: Add the mixed greens, chickpeas, peas, celery, carrots, sunflower kernels, and capers to a large bowl.
- Add the dressing: Top the salad with the vegan Caesar dressing.
- Toss: Using your hands or salad tongs, toss until the dressing is evenly dispersed. Garnish individual portions with fresh dill before serving.
Notes
- Spring salad with vegan Caesar dressing will keep well in the fridge for 3 to 4 days.