About
This Caesar salad uses toasted walnuts and sunflower seeds in place of croutons and baby spinach and kale in place of romaine lettuce.
This makes for a great side salad or can be served as a main topped with grilled chicken or pork.
Ingredients
- 3 tablespoon olive oil
- 2 cup baby spinach
- 2 cup baby kale
- 2 tablespoon, halves walnuts
- 2 tablespoon, grated parmesan cheese
- 1 ½ tablespoon, whole pieces sunflower seeds
- 1 anchovies anchovies canned in oil and drained
- 1 clove garlic
- 1 teaspoon lemon peel or zest raw
- ½ tablespoon mayonnaise
- ½ tablespoon sour cream
- ½ tablespoon lemon juice
- ½ teaspoon dijon mustard
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Add the walnuts and sunflower seeds to a dry pan over a low/medium heat. Toast gently for 2-3 minutes. Set aside.
- Add the mayonnaise, sour cream, lemon juice, lemon zest, anchovy, garlic, mustard and a good pinch of salt and pepper to a food processor. Blend well to combine.
- Slowly drizzle in the olive oil until you have a smooth and creamy dressing.
- Add the spinach and kale to a salad bowl. Spoon over the dressing and use your hands to massage into the leaves.
- Toss the salad leaves with the toasted nuts and seeds and sprinkle over the remaining Parmesan to serve.
Nutrition Facts
- Servings: 2
- Calories: 337.1kcal/1410.4kJ (per serving)
- Fat: 33.0g (per serving)
- Carbs: 6.3g (per serving)
- Protein: 7.1g (per serving)
