Plant based caesar salad recipe

• Yield: 4 servings
• Prep Time: 10 minutes 

Ingredients

• 1 lemon, juiced
• 1 tablespoon Dijon mustard
• 1 glove clove, peeled
• 3 tablespoons nutritional yeast
• 1 cup vegan mayonnaise  
• 2 teaspoons capers
• 1/2 teaspoon salt
• 3 cups chopped kale
• 1 cos lettuce, chopped
• 1 cup croutons 
• Plant based parmesan cheese optional 
• 1 medium tomato sliced or 250g cherry tomatoes

Instructions 

• Blend the mayonnaise, lemon juice, garlic clove, mustard, nutritional yeast, capers and salt until smooth, add a tablespoon of water to reach your desired consistency for the dressing. 
• In a large bowl, toss the kale and cos lettuce with the dressing, massage the kale leaves with you clean hands and leave for 5 minutes.
• Top with tomatoes, croutons and plant based parmesan cheese 

Variations  

• Protein crunch: 1/2 cup of chickpeas tossed in 1 tablespoon of sweet paprika and toasted in a pan or the oven until crispy.