Phew, that was a mouthful of a title! We’ve got a lot of tasty goodness to go into this delicious Kale Caesar salad so let’s get this kale party started.
Can we hit reset on this weekend? Snowzilla wasn’t exactly the best thing for my healthy eating resolution. General Tso’s, chicken fingers…I took full advantage of being snowed in to clean, do laundry. And eat like Kevin McAllister in Home Alone. I could really use some supervision, you guys. After the weekend, I was running low on produce but couldn’t bear the thought of eating junk food.
But then I ate tater tots. Guys, I cannot stress enough how much supervision I require.
Kale to the rescue!! Yikes. I wrote that. I actually wrote that.
I keep a big Ziploc bag of kale on hand in my fridge to toss into smoothies and soups because, you know, health. Using what I had on hand and digging into the depths of my fridge, I whipped up a Kale Caesar salad with non-dairy tahini Caesar dressing and homemade pretzel croutons. It’s times like these that having a well-stocked pantry and fridge pay off big time.
Clean-out-the-fridge meals are always the best meals, am I right?
You can’t beat Trader Joe’s $1 soft pretzel bread stick for sandwiches or just eating it plain. Sliced up into cubes, tossed in olive oil and browned in a skillet, it is A-MAZING. I’d eat those croutons plain. Note to future self: They’d be baller in a panzanella salad.
While you’re waiting for the croutons to cool, it’s time to whip up the vegan tahini Caesar dressing! This dressing takes about 5 minutes to make and can keep refrigerated in an airtight container for up to a week. And the ingredients can all be found in your pantry! Winner winner Kale Caesar dinner. P.S. Tahini is a pantry rockstar so get on board!!
- 1 Trader Joe's Soft Pretzel Stick
- 2 tbsp coconut oil
- ½ cup tahini
- 3 tbsp water
- 1 tsp capers
- Juice of 1 lemon
- 2 tsp Dijon mustard
- 1 tsp black better
- Sprinkle of salt
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Slice up the soft pretzel stick into 1 inch cubes.
- Heat coconut oil in a skillet over medium-low heat and add the pretzel cubes. Toss to evenly coat in coconut oil and stir until browned, about 5 minutes. Let drain on a paper towel and sprinkle with salt.
- Toss all ingredients into a bowl and thoroughly mix using a blender until completely smooth. Store in an airtight container in the fridge for a week.
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