This Raw Caesar Salad with a creamy cashew dressing will definitely hit the spot for lunch.  

Made with fresh, crunchy romaine (cos) lettuce and succulent cherry tomatoes, you can’t go wrong!

garlic tomatoes

Dressing for Raw Caesar Salad

  • 1/2 cup cashews (preferably soaked for 20 minutes)
  • 1/4 cup pumpkin seeds (soaked 4 to 8 hours)
  • 2 tbsp lemon juice
  • 1/4 cup water
  • 1 clove garlic
  • 1 tbsp nutritional yeast
  • 1/2 tsp tamari
  • 1/2 tsp apple cider vinegar
  • 2 tbsp olive oil
  • white pepper
  • 1/4 tsp salt
  • 2 nori sheets (or 2 teaspoons dulse/nori flakes)
sald raw

Salad

  • 2 romaine lettuce (torn)
  • 1 avocado (diced)
  • 3.5 ozs cherry tomatoes (halved)

Croutons for Raw Caesar Salad:

  • 2 cups almonds (soaked 4 to 8 hours)
  • 2 tbsp olive oil
  • 1 cup ground flax seed
  • 2 tbsp nutritional yeast
  • 2 tbsp fresh rosemary (finely chopped)
  • 1 cup water
  • 1 tsp salt
  • 2 tbsp lemon juice
  • 2 cloves garlic
raw lettuce
salad

Instructions

Dressing

  • With your soaked, drained and rinsed cashews ready to go, pop them in your blender and add the remaining dressing ingredients, but not the nori/seaweed yet.
  • Give this a good blend until it’s smooth.
  • Tear up your nori and/or dulse if you’re using it and ‘pulse’ it in until it’s all broken down, but so you can see flecks of it within the dressing.
  • Also, if you have any preserved lemon available, a little bit of the brine and pulp from them, as an addition to this recipe, is really great. Don’t worry if you haven’t got preserved lemons though, the recipe as it is will be awesome.

Salad

  • Tear up your romaine lettuce into a bowl, throw in diced avocado and the tomatoes. Add some dressing. Toss this until all the leaves are covered and serve immediately.

For the Croutons

  • All you’ll need to do is grind all the ingredients in a food processor until it forms a dough.
  • If it doesn’t stick together and only breaks down into crumbs, it’s just because your soaked almonds didn’t take up a lot of water, so add a few tablespoons of water and grind again. Repeat this until you get to a point where you have a dough that will spread easily onto a non-stick dehydrator tray.
  • Spread this mixture evenly into a square on the sheet. You’re going to dehydrate this as it is, for 4 hours at 115 degrees F, until you can invert the whole thing onto another dehydrator tray without the non-stick sheet. In this process you’ll also want to take a sharp knife and score the large square into lots of smaller squares, which will be the size of the final croutons. I like about 3cm squares – about an inch – and pop back into the dehydrator for a further 12 hours or so.
  • As these are completely dried out when done, they don’t need to be refrigerated, they can just be kept out at room temperature, but in an airtight container.

After you mixed all the ingredients, you can now enjoy your Raw Caesar Salad!

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