Kale Caesar Salad with Toasted Nut Parmesan, Shaved Asparagus and Sugar Peas

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I created this kale caesar salad with toasted nut parmesan, shaved asparagus, and sugar peas naturally free of dairy + gluten and full of fibre, antioxidants, vitamins and minerals. This recipe is simple, hardy, and keeps well in the fridge. Not only is it delicious, it carries a special purpose that I'm excited to share with you.

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In just under two weeks, I'll be heading to Lexington, Kentucky to join some incredible creatives for a food bloggers retreat at the magical Fairy House Hall! I'll be joined by Lyndsey Eden, Ryan and Adam of Husbands That Cook, N.C. Stevens of Terminateor Kitchen, and Lauren McDuffie of Harvest and Honey who is organizing this incredible weekend for us. Not only is this a chance for us to get together, network, and create with other likeminded people, but we will also use it as a chance to give back. Lauren has been organizing the FEEDback initiative, where we will help to raise money for organizations who are working against food insecurity. We have some incredible sponsors who are making this weekend possible for us; The Soulfull Project, Kroger, and Tillamook who has sponsored a meal packaging project organized by the non-profit Rise Against Hunger that we will be participating in. We will work together with 30 other volunteers to package and ship over 15,000 meals for those in need. We'll be taking over The Feed Feed's Instagram account that day so be sure to follow along over on their stories! 

Each of us have curated a special recipe that we are all sharing on our blogs over the next few days, so be sure to head over to all of the amazing blogs I mentioned above to check out their creations. We will each be preparing our recipes together on Saturday night, and would love for you to cook with us! Make any (or all) of our recipes over the next week and a half and use the hashtag #FEEDbackdinner2018 to be entered into a very special giveaway. We will be drawing the winner when we are all together at our KY dinner on Saturday, June 16th! 

I can't wait to share it all with you over on Instagram, and am so excited for this incredible weekend!

Best,

H.

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INGREDIENTS METHOD

INGREDIENTS

kale

4 cups, de-stemmed + broken up

asparagus

2 sprigs

sugar snap peas

5 fresh shelled

DRESSING

tahini

1/3 cup + 2 tbsp

lemon

juice of 1/2 large lemon

honey dijon mustard

2 tbsp

apple cider vinegar

2 teaspoons

olive oil

2 teaspoons

tamari

1 teaspoon

nutritional yeast

2 tbsp

hot sauce

3 dashes

water

1/4 cup

garlic powder

1 teaspoon

onion powder

1/2 teaspoon

cracked pepper

1/4 teaspoon

sea salt

1/2 teaspoon

NUT PARMESAN

walnuts

1/4 cup, crushed

pumpkin seeds

1/4 cup, raw

coconut oil

1 teaspoon

sea salt

1/4 teaspoon

nutritional yeast

2 tbsp

METHOD

1. Chop up walnuts. Heat up 1 teaspoon coconut oil in a pan and then add walnuts and pumpkin seeds. Once coated in oil, add sea salt and nutritional yeast. Toast, stirring often, until golden brown. Set aside.

2. In a small pan, lightly steam asparagus for a few seconds until el dente. Once cooled, use a mandolin or knife to thinly slice the asparagus on an angle.

2. Wash + dry kale. De-stem the leaves and rip them into bite sized pieces with your hands into a large bowl.

3. Combine dressing ingredients into a small blender/nutri-bullet or a food processor until smooth.

4. Pour the dressing onto the kale and massage it into the leaves for one minute. Set aside.

5. Add nut parmesan, shaved asparagus, and shelled peas to the kale salad and stir.

6. Enjoy on it's own, with a piece of toasted sourdough, or topped with grilled chicken!