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Mole Caesar Salad with pea shoots and heirloom tomato

March 21, 2014 by Rachel Carr 4 Comments

caesar salad

Spring is finally here!  What a wonderful time for shoots and delicate greens!

This molé caesar salad dressing is tangy and garlicky, with a hint of cacao and goes well with a variety of greens and salad combinations. The dressing makes a great dip or sandwich spread as well.

For the dressing:

1/2 cup olive oil
1 Tablespoon miso
1 cup cashews or pumpkinseed
4 cloves garlic
3 teaspoons apple cider vinegar
2 Tablespoons dulse flakes
1/3 cup lemon juice
1/2 cup water
1/2 Tablespoon cacao powder
salt to taste

Blend until smooth. Makes about 2 cups salad dressing. Will keep for one week in the refrigerator.

For the salad:

1 head romaine, chopped
1 large heirloom tomato, sliced
1 avocado, sliced
1/4 cup raw olives, sliced
1 Tablespoon nutritional yeast
1 cup pea shoots or other sprouts

Toss salad generously with dressing. Sprinkle with nutritional on the top.

 

vegan molé caesar salad

3

Filed Under: Appetizers, Gluten Free, Raw Vegan

Reader Interactions

Comments

  1. Henry Broady

    April 1, 2014 at 4:52 am

    When I initially commented I appear to have clicked the -Notify me when new comments are added- checkbox and from now on whenever a comment is added I receive 4 emails with the same comment. Perhaps there is an easy method you are able to remove me from that service? Many thanks!|

    Reply
    • Rachel Carr

      April 1, 2014 at 3:37 pm

      Hi! I am not sure how to remove you from that! I will look into it however!!

      Reply
      • lauren

        May 27, 2014 at 12:33 am

        It doesn’t say how much cacao to use.

        Reply
        • Rachel Carr

          May 27, 2014 at 1:29 am

          Yes sorry I corrected that!

          Reply

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Hi! I’m Rachel and I’m the chef behind PlantCraft! I create simple plant based recipes that are as healthy as they are delicious. Many of my recipes are also raw vegan and gluten free. ALL of my recipes are vegan. Bon Apetit!

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