Remember when kale was trendy, and become the new hot buzz item + salad trend on the market? Before that, grocery go-ers looked at kale in bewilderment, and whispered in their head what the heck do I do with these tough, leafy and fiber rich green. I know that's what I thought the first time I was brave enough to purchase a bushel. 

In 2010, the trend broke out when it started to appear in green juices all over LA, and in 2011 Gwyneth Paltrow took it to a whole other level when she told reporters that she ate buckets of kale to get ready for her role in Iron Man. Suffice to say, kale is here to stay, and has far surpassed it's trend like status, and has won my (our) hearts as a superfood. Something this good, nutrient dense, multi-purpose, and fiber rich (hello gut health) deserves a place in our top shelf. 

It's one that I always have stocked, and because it bodes well a day after, or dare I say gets better (soggy salads = no bueno), its stellar for lunches (right Jacob?), and is a home run to bring to parties, BBQ's or days when you're running around town, and dare not bring a separate container of salad dressing for fear of it spilling everywhere. It's happened. To me. Multiple times. 

Kale is also a star ingredient in my 5 Day Reset + eBook, as I believe it brings about deep healing due to it's nutrient density, fiber content, and the ability to aid the body in it's natural detoxification processes. It's truly an all-star in healing. 

So now that we've confessed our love for kale, can we take a minute to talk about caesar salads. I have to admit I was late to the game when it came to the caesar. Growing up I was a steak, and limited veggie girl, and my poor mama had to bribe me to eat a salad. If she could see me now!

I haven't had a real caesar in eons, as I don't eat dairy, but the flavor profile is hard to beat. It's garlicky richness, zingy and creamy dressing, with crunchy croutons. Unreal. I feel in love with the caesar salad upon first bite, and it was hard to not eat salads after that. My mama was happy I was getting my greens in, but lets be real here now, they are not the healthiest salads. Actually they are probably some of the worst around. 

Do not fear though, this recipe has come to your rescue! You can eat your kale, and have your caesar too. 

There are a lot or vegan kale caesars swimming around the interwebs, and all are amazing, but I really wanted to get the same taste for you, without a million ingredients, and without having to buy special sauces / flavorings. I believe I hit the nail on the head, and I know once you try this salad, you will never go back to store bought dressings, salads and dare I say restaurant caesars. 

Give it a try, and let me know what you think.





  • Can of organic chickpeas
  • Apple Cider Vinegar (ACV) 
  • Pink salt 
  • Garlic head 
  • Cashews 
  • Nutritional Yeast
  • Cayenne 
  • Lemon 
  • Small head of Romaine
  • Small bunch of Kale 



  • Soak a cup of raw cashews in water for a few hours / alternatively overnight 


  • Drain chickpeas + place into a bowl 
  • Cut up one to two cloves of garlic depending on your taste, toss into chickpeas along with dash pink salt + a few swigs of ACV, so everything is coated 
  • Roast at 400 F until crispy and golden  ~ 35 -45 minutes 
  • Side aside to cool


  • Place cashews in blender along with /
  • 3 TBPS ACV
  • 1/4 cup water
  • 4 TBPS Nutrition yeast
  • Squeeze the juice from 1 lemon
  • 1 TSP pink salt 
  • Dash cayenne depending on your heat preference 
  • 2-5 cloves of garlic depending on your garlic tolerance - 3 is a good middle ground! If your sensitive to garlic stick with 1 - 2 
  • Blend - If you need more liquid to blend, aka if it's not getting creamy, add water by the TBSP until you reach desired consistency. It shouldn't be watery, but very creamy. 


  • Cup of romaine into stripes
  • De Stem kale and cut into stripes 
  • Toss into a large boil 


  • Dress the greens! I like to take a few giant spoonfuls, massage the salad, and see if it needs more dressing after a good massage. If so, add more. I like lots of dressing!
  • Take cooled off chickpea 'croutons' and sprinkle on top 
  • Top with micro greens (optional)
  • VOILA! A super simple, satisfying and highly nutrient dense meal 

*** For a larger meal you can add some organic poultry if you wish ***




Lisa xx