Everyone loves a Caesar salad, or so I have learned through working with hundreds of clients. How can you not, it is a crisp and crunchy leaf covered in a creamy dressing with extra cheese and bread?! So here is a healthy upgrade to add to your recipe repertoire. This dressing is simple, easy and the perfect creamy dressing for anyone avoiding dairy or eggs, or vegans. Or just for someone who is looking to boost their nutrient intake and feel good.
Tahini is made of sesame seeds, a great source of calcium and plant protein. I have made this salad countless times and usually use a combination of romaine lettuce and another dark leafy green such as spinach, swiss chard or arugula. If you haven’t tried roasted chickpeas, here you go! This is perfect served alone, or with some local fish and fresh tomatoes.
- Tahini Caesar dressing
- Makes 4 servings
- 3 tbsp. tahini
- Juice of 1 lemon
- 2 tsp. honey
- 1 tsp. Dijon
- 3 tbsp. water
- 1 tbsp. olive oil
- 3 tbs. capers with some juice
- 1 garlic clove
- Roasted Chickpea Croutons
- 1 can of chickpeas, rinsed very very well (looking to get rid of all the bubbles!).
- 1 tbsp. light olive oil
- ½ tsp. sea salt
Toss ingredients together on a parchment lined baking tray, and roast at 375F for 24 – 27 minutes. Allow to sit for a few minutes before serving on top of Caesar salad to prevent the greens from wilting from the heat.
Toss all of the ingredients together and enjoy! If you aren’t eating this within 20 – 30 minutes, I would wait to toss the dressing until you are ready to serve.