This is a healthy twist on a classic caesar salad. During the summertime, I am not a fan of turning my oven on. I usually keep things raw & fresh or I love to do my cooking outside on the grill! Grilling the veggies for this salad just enhances the flavors and warmth of this salad. I love how the char of the romaine lettuce and the tangy dressing taste together in your mouth.
I have shared my Cashew Caeser Salad Dressing with many clients and at first, there is always a little hesitation with a vegan dressing, “how can it taste rich and creamy without dairy?”. I sit back and wait for the response that always comes of utter amazement of how easy, fresh, and delicious this dressing is. Most of my clients proclaim they will never have caesar dressing again any other way. A bonus is this dressing is whipped up in your blender and keeps great in the fridge to enjoy throughout the week or added onto green beans and potatoes. So yummy!
This salad is packed with plant-based protein, healthy fats, vitamin B’s, iron, and antioxidants. Onions contain phytochemicals that scavenge for free radicals in the body to reduce the risk of ulcers. Onions also contain the mineral chromium which aids in regulating blood sugar and is involved in the metabolism of carbohydrates, proteins, and fats. So this salad is not only delicious but boosted numerous healthy nutrients.
Grilled Caesar Salad (Vegan, GF)
Ingredients
Grilled Salad
- 3 medium heads of romaine lettuce
- 1 tbsp avocado oil
- pinch sea salt and fresh pepper to taste
- 2 small lemons
- 1 large red onion, peeled and sliced in half
- 1-2 tbsp vegan coconut bacon I like the "Sailin-On" brand
Vegan Caesar Dressing
- 1/2 cup cashews (soaked for 2 hours in water, drained)
- 1/4 cup filtered water
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- 1-2 cloves garlic, peeled
- 1/2 tbsp dijon mustard
- 1/2 tbsp worcestershire sauce i like the GF "Wizards" Brand
- 2 tbsp nutritional yeast
- 1/2 tsp salt & pepper
Instructions
- Put your grill on medium heat. Slice the heads of romaine, lemons, and onion in half.
- Brush or spray the cut side with avocado oil and season with salt and pepper.
- Grill cut-side down for about about 3-5 minutes. Remove and place romaine heads on a platter, top with sliced onion, coconut "bacon" if using, and place the charred lemon slices around the platter.
- Place all dressing ingredients into a blender and process until smooth. You can add a little more lemon juice and/or water to thin the dressing as desired.
- Pour the dressing over the lettuce on the platter and serve.
