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This is one of my favourite summer-time salads. The dressing is a great, dairy-free alternative to traditional Caesar salad dressings. The base of the salad is also versatile and can be swapped out for other ingredients such as cucumber and tomato.

Ingredients for the Dressing:

  • 1 large or 2 small cloves of garlic, minced
  • 2/3 cup fresh parsley, lightly packed
  • 1/2 cup tahini (I use the runny kind)
  • 2/3 cup filtered water
  • juice of half a lemon (approximately 2 tbsp)
  • 1/2 tsp salt

Directions: blend all ingredients and process until smooth. This dressing makes several servings and can be stored in the fridge for up to 1 week.

Ingredients for the Salad

  • 1 bunch kale, leaves torn into bite-size pieces (substitute with romaine, arugula or spinach)
  • 1 tbsp sunflower seeds
  • 1 tbsp pumpkin seeds
  • 2 tbsp hemp hearts
  • 1-2 tbsp nutritional yeast (adds the “cheesy” flavour)
  • Additional protein boosters: chickpeas, chicken

Directions: Massage a few tablespoons of dressing into the kale for 1-2 minutes to soften the leaves. Top with remaining ingredients and enjoy!