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Zesty Kale Cucumber Caesar Salad


  • 34 curly kale leaves, de-stemmed and torn into pieces
  • 1 bunch of romaine hearts, chopped
  • 2/3 cucumber, quartered
  • 1/4 cup green olives, sliced
  • 1/4 cup hemp seeds
  • optional add-ins: capers, pine nuts, crumbled tempeh

Vegan Caesar Dressing

  • 1/3 cup hemp seeds
  • 1/3 cup water
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon dijon mustard
  • 1/2 tablespoon raw apple cider vinegar
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon maple syrup (or agave nectar)
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper


  1. In a large bowl, combine all ingredients for the salad and mix.
  2. Using a hand immersion blender or food processor, combine all ingredients for the caesar salad dressing and blend until smooth and creamy. Makes 1 cup worth. Pour dressing over salad (or keep separate if you planned for leftovers).
  3. Enjoy!


  • If you combined the salad and the dressing, it will keep in the refrigerator for 1-2 days but any longer than that and the romaine will get soggy. If you want to use all kale (which is a heartier green) the salad will keep 3 days.
  • If you keep the dressing separate, the salad will last 3-4 days in the refrigerator. Just add the dressing as needed and enjoy!


  • Serving Size: 4
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