This recipe turns the beloved tres leches classic into an ultra-delicious dairy free vegan treat. You won’t miss the traditional milk one bit in this rich, decadent, and utterly indulgent dessert. Coconut milk features front and center in this recipe, lending it a sunny, tropical flavor that’s not exactly traditional, but no less delicious. Both vegans and dairy-lovers alike will be charmed by this crowd-pleasing tres leches cake.
Packed with fiber and protein, nutty and delicious farro makes an excellent swap for pasta or rice in this hearty Italian dish. Butternut squash provides vitamins C and A, and kale supplies vitamin K and folate, rounding out this dish as a super healthy recipe to add to your repertoire. Balsamic vinegar, which provides acidity and flavor in this salad, also boosts your immune system, and offers antioxidants and polyphenols which can protect your body from heart disease and cancer. Feel free to vary the ingredients in this recipe, and add grilled chicken or fish for a well-rounded meal.
Okay, so this isn’t really an authentic Caesar salad. It does however have the same tangy, creamy, decadent feel as the original- but with a hefty nutritional boost from super food kale. If you’ve tried kale in the past and hated it, or are too nervous to try it, this salad will make you a convert. Working the kale with a little salt and olive oil gives it a more palatable texture while still keeping it raw and healthy. I’ve swapped the traditional heavy croutons for chopped almonds, which give you a similar crunch, but feel free to add the croutons back if you like. As is, this salad is a seamless way to ease into the lighter eating and cooking of spring. It would be a great accompaniment for a meal, or delicious on its own with any of the traditional Caesar salad toppings. Try grilled shrimp or chicken, or even a fried egg. The kale holds up well to the dressing, keeping well in the fridge for great leftovers.
Makes 6 servings as a side dish, or 3-4 as a main course.
Prep Time: 15 minutes
3 Bunches Kale (Try Lacinato or Dinosaur Kale)
2 tbsp Olive Oil
1 pinch Kosher Salt
1 tbsp Lemon juice
4 tbsp Low Fat Mayo
1 tbsp Dijon Mustard
2 tbsp Fresh Parsley (minced)
1 clove Garlic (minced)
1 pinch Black Pepper
1⁄2 cup Raw Almonds (roughly chopped)
Wash and dry the kale, then cut off the hard stems (usually the lower inch or two). Roll the kale into a cigar shape (like you’re doing a chiffonade of basil) and slice thinly into even strips.
In a large bowl, add the kale, olive oil, salt, and lemon juice and massage everything together for 2-3 minutes. You’ll notice the kale will become darker and more silky- that’s the goal.
In a small bowl, whisk together the mayo, mustard, parsley, garlic, avocado, and pepper. Once everything is smooth and combined, add the dressing to the kale a little at a time (you might not need all the dressing). Once your kale is nicely coated with dressing, add the chopped almonds, give everything another toss, season to taste, and serve your salad with additional chopped almonds on top if you like.
Notes: If you’re a vegetarian or a vegan, you can use Nayonaise in place of the regular mayo- it will still taste delicious!